Creole Mustard Sauce Recipe

Slather this Creole mustard sauce on your summertime cookout favorites! Horseradish and hot sauce give this mustard sauce a fiery kick.

From "Project Fire"
June 2018

  • mustard
    The combination of hot sauce, horseradish and mustard will turn up the heat on your classic burgers and hot dogs.
    Photo by Getty Images/gyasemin
  • Project Fire cover
    “Project Fire” by Steven Raichlen provides boldly-flavored recipes and techniques for mastering the art of cooking with live fire.
    Cover courtesy of Workman Publishing
  • mustard
  • Project Fire cover

Total Hands-On Time: 10 min

Preparation Time: 5 min

Cook Time: 5 min

Yield: 1 cup

Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'mores, by Steven Raichlen is an indispensable guide for readers looking to master live-fire barbecue. Raichlen delivers readers step-by-step instructions to mastering essential techniques and provides 100 boldly-flavored recipes ranging from starters like bacon grilled onion rings, to grilled cocktails and desserts. The following excerpt is from Chapter 9, "Ground Meat."

You can buy this book from our store.

Horseradish, hot sauce, and mustard give this slather sauce plenty of fire power. One good brand of Creole mustard is Zatarain's, from Louisiana.


  • 3/4 cup mayonnaise, preferably Hellmann's or Best Foods
  • 1/4 cup Creole mustard
  • 1/4 cup prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon of Tabasco or your favorite hot sauce, or to taste
  • 3 tablespoons minced celery
  • 3 tablespoons minced green olives
  • 1 tablespoon drained capers


  1. Combine the ingredients in a mixing bowl and whisk to mix. Any leftover sauce will keep in the refrigerator for several days.

More from Project Fire:

You can purchase Project Fire from the GRIT bookstore.

Excerpted from Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'mores by Steven Raichlen (Workman Publishing). Copyright © 2018. Photographs by Matthew Benson.

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