Creole Mustard Vinaigrette


Creole Mustard Salad Dressing

Creole Mustard Vinaigrette

Creole mustard, how do I love thee? Let me count the ways:

      1. Transformed into a Sweet and Tangy Dipping Sauce;
      2. Stirred into a rocking Remoulade Sauce;
      3. Tucked inside Crescent City Cocktail Meatballs;
      4. Blended to make Better Cheddar;
      5. Schmeared on hot dogs;
      6. Slathered on French fries;
      7. Elevated in Cajun Egg Rolls;
      8. Twice Cooked with Corned Beef; and
      9. 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

    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.

    Genêt

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Category: Salad
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2 Responses
  1. Mairzie says:

    Arrugh! How COULD I have forgotten about this little bit of yumminess? Oh, I can’t find Creole Mustard here in bland yankee-land. I’ll have to write home for some. Thanks for this delicious reminder, Genet! Have a lovely weekend.

  2. Bobbi says:

    Oh, this sounds like HEAVEN!!! Can’t wait to try!

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