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Creole Mustard Sauce

This sweet and tangy mustard sauce is the perfect accompaniment to freshly made gravlax. 

  • Yield: About 1 cup


  • 1 ½ tablespoons Dijon mustard
  • 1 teaspoon Creole mustard or other whole grain mustard
  • 2 tablespoons granulated sugar
  • 2 tablespoons white wine vinegar
  • Pinch of salt
  • 1/8 teaspoon ground white pepper
  • ¾ cup canola or vegetable oil


  • Combine the Dijon, Creole mustard, sugar, vinegar, salt and pepper in a small nonreactive mixing bowl and whisk until the sugar is dissolved. While continuing to whisk, add the oil in a slow, steady stream until it is completely incorporated and the sauce is smooth, thick and glossy. 

    Serve immediately or refrigerate until ready to serve, up to 2 weeks.

Recipe Details