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.