3.0 2

Creole Mustard Spaetzle

  • Total Time:
  • Servings: 4


slideshow More Cajun and Creole Recipes


KEY: Fall, Winter, American, Cajun & Creole, German, Austrian & Swiss, Pasta & Noodles, Side Dishes, Make Ahead, Vegetarian

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  • 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

How to make this recipe

  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

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