Zatarain’s makes the staple mustard of my Cajun and Creole culinary creations. You don’t taste N’Awlins in my Antidote Potato Salad without a little Creole mustard kick! For everything from Remoulades to a little pop in the Red Beans & Rice this has been my Louisiana go-to for more than 30 years. It’s not spicy in the “hot” range, just more piquant, so no worries for those who can’t or don’t eat the heat.
It’s a stone ground mustard, but, unlike other stone grounds, its spices offer a little regional flair that, if you’re trying to cook totally legit Big Easy eats, you will need for your feed.
It’s still made in Louisiana, but I have noticed, at least since they started putting it into these squeeze bottles, that it separates a lot more than it used to do, and it lacks a little of the creamy texture that it once had. It still retains the spirit and most of the flavor. Just give it a good shake before you use it.
If you need more body, I’d stick with the jars, where they make it more in the tradition, but I know how y’all love easy, so I’m serving up the dope on the most commonly-ordered delivery device.
It earns my Two-Diamond ChoiceStuff™ rating, because there are a lot of mustards out there
Zat’s still where it’s At, but they can’t stand pat. Improvements to the grind would be most kind.
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