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My Creole mustard vinaigrette is tantalizingly tangy with a bit of sweetness at the finish, y'all! An easy homemade salad dressing that you can also use as a dip or glaze, this recipe is ready in less than 10 minutes. Yep and yay...
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Creole Mustard Vinaigrette
Creole mustard vinaigrette is a salad dressing that combines the flavors of the popular regional condiment with honey, oil, vinegar, and fresh herbs.
I came up with this original recipe back in 2020, when I wanted something super-flavorful to jazz up my dinnertime salads with authentic South Louisiana flair. I've been a fan of Creole mustard for a really long time now. So, it came naturally to me to pair it with just a few other ingredients I had on hand.
I'm happy to say it didn't disappoint then, and it doesn't disappoint now, y'all!! The thick texture is a welcome change from the thinner, runnier consistency of store-bought vinaigrettes. And the zesty flavor, y'all, it's simply exquisite!
So, if you're a fan of rich, full-bodied dressings that enliven each bite of your meals, you'll definitely want to give this Creole mustard vinaigrette a try. Because its presentation is immediately captivating, and its bold, sassy flavor profile is certainly one-of-a-kind. Indeed!!
What to Serve With Creole Mustard Vinaigrette
While it's usually served with salads, you can also set it out with:
- fresh cut-up carrots, broccoli, and cauliflower
- fried chicken tenders
- baked salmon fillets
- BBQ ribs
- grilled chicken
- burgers and so much more!!
Storage
Store the leftover Creole mustard vinaigrette in the refrigerator for up to 7 days. After this time, the flavors will have diminished some, and the texture will not be as creamy and cohesive.
Freezing
You can freeze unused vinaigrette in a small, airtight plastic bag. Thaw the bag in the fridge overnight. Then, whisk or shake it in a sealed Mason jar until it comes back together, thickening into its original consistency.
Top Creole Mustard Vinaigrette Recipe Tips
If you don't have Louisiana cane vinegar on hand, use apple cider vinegar and add 1 more tablespoon of honey to the mixture.
For best results, use all room-temperature ingredients.
Sometimes the honey settles at the bottom. Therefore, scrape the bottom of the food processor, blender, jar, or bowl with a silicone spatula and stir it back into the rest of the Creole mustard vinaigrette ingredients right before serving.
If you refrigerate it before serving, the oil will likely separate from the rest of the ingredients and be situated on top of the other ingredients. Shake or stir it to recombine it into the dressing.
Faqs
I would go with a stone-ground Dijon mustard. However, you can substitute any whole-grain, coarse-grain, or stone-ground mustard that you have on hand.
Both agave nectar and maple syrup are suitable replacements for honey in this Creole mustard vinaigrette recipe.
Frank's RedHot or Texas Pete Original Hot Sauce should both work well in the recipe.
Ingredients & Substitutions
- Creole mustard is the eponymous main ingredient in this recipe. If you can't get it locally, it's usually easy to order from Amazon or Walmart. However, if you're pressed for time, you can substitute any coarse-grain mustard.
- Honey adds just the right amount of sweetness to the otherwise tart Creole mustard vinaigrette recipe. Use local honey if at all possible.
- Cane vinegar is a regional specialty item that's crafted from sugar cane. It's a staple in many South Louisiana households, and a personal favorite of mine. If you're not local and don't have the time to wait for an online order, you can use apple cider vinegar instead. If you do, add another tablespoon of honey to the other ingredients.
- Crystal hot sauce is my preferred brand of Louisiana-style sauce. You can also use Tabasco or Louisiana hot sauce in its place. If you're out of state, use a unflavored sauce for best results.
- A good quality extra virgin olive oil makes all the difference in the prepared Creole mustard dressing. I love and use Pompeian. But, you can use your own personal favorite. If you don't have olive oil on hand, substitute avocado oil or vegetable oil.
- Sliced green onions and chopped fresh parsley beautifully brighten the prepared vinaigrette. I highly recommend using both. However, you can use dried parsley flakes in place of the fresh herb and omit the green onion if necessary.
How to Make Creole Mustard Vinaigrette
Pour all of the ingredients into the bottom of your food processor or blender.
Pulse for 30 to 45 seconds, or until smooth.
Alternatively, whisk by hand until well-combined.
Or, pour all ingredients into a Mason jar, cover it, and shake it briskly until all of the Creole mustard vinaigrette ingredients are incorporated.
Then, use a silicone spatula to scrape up and incorporate the honey at the bottom of the bowl into the rest of the ingredients, if necessary.
And that's it, y'all!
This Creole mustard vinaigrette is just as super easy to make as it is refreshingly delicious. The tangy, slightly spicy Creole mustard pairs perfectly with the honey and vinegar, enlivening each bite of your salad or veggies with bold, multi-layered flavors.
It's perfect for jazzing up your menu rotation. So, definitely bookmark the recipe for later when you need something a little extra special to share for dinner, parties, and holiday events. It's certainly a conversation starter that'll command attention from everyone around the table. For sure!!
Share with those whose presence lightens your mood, lifts your spirits, and liberates your personal potential. Much food love, and see y'all on the yum side...
This post was originally published on July 17, 2020, and was updated and republished on July 17, 2026.
Creole Mustard Vinaigrette
Ingredients
- ⅓ cup Zatarain's Creole Mustard
- ¼ cup honey
- ⅓ cup Steen's cane vinegar or apple cider vinegar, see notes
- 1 teaspoon Louisiana hot sauce
- 1 tablespoon green onions, sliced
- 1 teaspoon dried parsley flakes
- 1 cup extra virgin olive oil or vegetable oil
- salt, black pepper and cayenne pepper to taste I used about ⅛ teaspoon salt, 1/16 teaspoon black pepper, and 1/16 teaspoon cayenne
Instructions
- Pour all of the ingredients into the bowl of your food processor or blender. Pulse for 30 to 45 seconds until combined. Then, use a silicone spatula to scrape up any honey that may be at the bottom of the bowl and stir it back into the vinaigrette. Alternatively, whisk all of the ingredients in a bowl until smooth. Or, pour all ingredients into a Mason jar with a fitted lid and shake until incorporated.
Video
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
