Creole Mustard Vinaigrette

Whoever made the first vinaigrette substituting our pungent Creole mustard for the standard Dijon mustard was really onto something. It’s the dressing I most often make at home, and it’s good on all sorts of salads, from simple greens to seafood salad to even pasta salads. You can mix the dressing in a shaker bottle, but whisking it in a bowl gives a better, creamier consistency.

  • 1 clove garlic, crushed
  • 2 Tbs. Creole mustard
  • 1/4 cup red wine vinegar
  • 1 cup olive oil
  • 1/4 tsp. salt
  • 1/8 tsp. white pepper

1. Use the garlic clove to wipe the inside of a small bowl, coating it with as much garlic oil as possible. Remove and discard the clove.

2. Add the mustard and the vinegar together with about one-third of the olive oil, and whisk until emulsified.

2. Add 1 Tbs. water, and add the rest of the olive oil slowly, in a thin stream, whisking constantly.

3. Add the salt and white pepper and whisk in.

Makes about a cup and a half of dressing.

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