Creole Mustard Vinaigrette
Creole mustard, how do I love thee? Let me count the ways:
- Transformed into a Sweet and Tangy Dipping Sauce;
- Stirred into a rocking Remoulade Sauce;
- Tucked inside Crescent City Cocktail Meatballs;
- Blended to make Better Cheddar;
- Schmeared on hot dogs;
- Slathered on French fries;
- Elevated in Cajun Egg Rolls;
- Twice Cooked with Corned Beef; and
- Whipped into a delightfully tangy salad dressing (which also doubles nicely as a dashing dipping sauce for steamed veggies, especially artichokes)!
Creole Mustard Vinaigrette Recipe
Print Recipe
1/4 cup Zatarain’s Creole Mustard
1/4 cup red wine vinegar
2 teaspoons grated Parmesan cheese
1 garlic clove
1/4 teaspoon Lea & Perrins (Worcestershire sauce)
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1 cup extra virgin olive oil
Place Creole mustard and next six ingredients (through pepper) in a blender and process until smooth. With machine running, gradually add oil and continue processing until blended. Refrigerate until ready to serve. Makes about 1 1/2 cups.
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