Creole mustard is a condiment found most commonly in the Southeastern region of the United States, specifically Louisiana.

A staple in New Orleans-style cuisine, Creole mustard is a blend of Spanish, French, African, and German influences.

The mustard is traditionally made with brown mustard seeds which have been marinated in vinegar, often white wine vinegar, horseradish and assorted spices before being packed or ground.

[3] Creole mustard is a versatile condiment featured on po' boy sandwiches and used in sauces, dressings and dips for everything from vegetables to salads to pretzels and chips.

It is also the key ingredient found in New Orleans-style or Creole-style remoulade sauce.