0.0 0

Creole Mustard Spaetzle

slideshow More Cajun and Creole Recipes

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Aerated Green Apple Sorbet


  • 3 large eggs, beaten
  • 1/2 cup milk
  • 1/2 cup Creole or other grainy mustard
  • Salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter


  1. In a medium bowl, whisk the eggs, milk, mustard and a generous pinch each of salt and pepper. Whisk in the flour; the batter will be stiff. Refrigerate for at least 10 minutes or for up to 4 hours.
  2. Set a colander with large holes (at least 1/4 inch) over a large pot of boiling salted water. Add the spaetzle batter and scrape it back and forth with a rubber spatula, pressing it through the holes into the boiling water. Stir the spaetzle once or twice to separate them and simmer until firm, 2 to 3 minutes. Drain in a clean colander.
  3. In a large nonstick skillet, melt the butter. Add the spaetzle and cook over moderately high heat, tossing, until lightly golden, 5 minutes. Serve hot.

Make Ahead

The spaetzle can be boiled 6 hours ahead. Sauté before serving.

Contributed By Published July 2004

Related Video

More Videos
How to Make Aerated Green Apple Sorbet

You May Also Like


479677 2013-12-06 Mat Wolf fall|winter|american|cajun-and-creole|german-austrian-and-swiss|pasta-and-noodles|side-dishes|4|make-ahead|vegetarian july-2004,mat wolf,cajun recipe,spatzle,creole mustard spaetzle,creole side dish recipes,creole-mustard-spaetzle 479677