Creole-Style Mustard
From: Don Dillon
Source: Bill Neal's Southern Cooking

Neal says "Creole-style mustard is usually pebbly, with cracked seeds discernable." He recommends this as a hotter alternative to Zatarain's Creole Mustard. It is wonderful in potato salad and will seriously clear your sinuses if you spread it on a sandwich or taste a tiny amount plain.

1/4 cup white wine vinegar
2 Tbsp water
2 Tbsp vegetable oil
1/8 tsp celery seed
1/16 tsp ground white pepper
2 whole cloves
1 garlic clove, sliced
1/2 tsp salt
1/2 tsp sugar
4 Tbsp whole mustard seed
2 Tbsp ground mustard

Combine everything except the mustard seed and powder in a small covered saucepan, and bring to a rapid boil over high heat. Remove from the heat and allow to steep, covered, for 30 minutes. strain and discard the solids. Put the mustard seed and powder into a blender or food processor and work for about 1 minute. Slowly pour the liquid in and process as long as you want.