Creole Mustard Vinaigrette Recipes

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CREOLE MUSTARD VINAIGRETTE

This tasty vinaigrette comes from the Cookin' Cajun Cooking School in New Orleans. We love it, especially made with Steen's Louisiana Cane Vinegar. Serve it over salad greens, chopped purple cabbage and chopped golden peppers for a "mardi gras" salad.

Provided by Acerast

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 3



Creole Mustard Vinaigrette image

Steps:

  • In a small bowl, whisk together mustard and vinegar.
  • Pour oil into mustard/vinegar mixture in a steady stream; whisking, until it is emulsified.
  • Serve over simple salad greens and/or your choice of chopped raw vegetables.
  • Refrigerate leftover dressing for up to one week.

2 tablespoons creole mustard (or any grainy mustard)
2 tablespoons cane vinegar (or cider vinegar in a pinch)
3/4 cup vegetable oil

MUSTARD VINAIGRETTE

A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, condiments

Time 40m

Yield About 2/3 cup

Number Of Ingredients 7



Mustard Vinaigrette image

Steps:

  • In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
  • Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams

1 rounded tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
Salt
freshly ground pepper
1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
1 small garlic clove

CREOLE MUSTARD

This is in response to a request from the boards. You could use this on your sandwiches or spread on chicken or roasted pork. Any time you need some creole style mustard and don't have any on hand.

Provided by Mysterygirl

Categories     Sauces

Time 1m

Yield 1/4 Cup

Number Of Ingredients 3



Creole Mustard image

Steps:

  • Mix all together.

Nutrition Facts : Calories 250, Fat 14.4, SaturatedFat 0.9, Sodium 4197.1, Carbohydrate 21.4, Fiber 11.9, Sugar 4.2, Protein 15.7

6 tablespoons Dijon mustard
1/2 teaspoon Worcestershire sauce
Tabasco sauce or hot sauce

BLACK-EYED PEA SUCCOTASH WITH CREOLE MUSTARD VINAIGRETTE

Categories     Salad     Bean     Mustard     Vegetable     Side     Thanksgiving     Fall     Simmer     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 14



Black-Eyed Pea Succotash with Creole Mustard Vinaigrette image

Steps:

  • Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.
  • Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. (Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate.)
  • Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through, if desired.

6 cups water
1 1/3 cups dried black-eyed peas (about 8 ounces)
1 teaspoon salt
1 bay leaf
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons Creole mustard
1 tablespoon honey
5 drops hot pepper sauce
6 tablespoons extra-virgin olive oil
1 16-ounce package frozen corn kernels, thawed, drained
1/2 cup finely diced red onion
1/2 cup thinly sliced green onions
1/3 cup diced red bell pepper
1/3 cup finely diced green bell pepper

EMERIL LAGASSE'S CREOLE MUSTARD SAUCE

If anyone knows Creole food, it's Emeril. Get a nice BAM! to your food with this delicious sauce/dip. Terrific on any meat and it also works really nicely as a salad dressing. Enjoy!

Provided by Nif_H

Categories     Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 7



Emeril Lagasse's Creole Mustard Sauce image

Steps:

  • In a blender or food processor, combine all the ingredients except the oil and process for 20 seconds. With the machine running, add the oil in a steady stream through the feed tube and process until smooth and thick. Adjust the seasoning to taste.
  • Place in an airtight container and refrigerate for up to 12 hours before serving.

1 large egg yolk
1 1/2 teaspoons soy sauce
1 1/2 teaspoons creole whole grain mustard or 1 1/2 teaspoons other hot whole grain mustard
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup vegetable oil

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