Bold, sassy and truly unforgettable, my new Creole mustard vinaigrette celebrates the flavors of south Louisiana to perfection. Cane vinegar and honey cool down the zingy mustard and hot sauce, creating alternating high and low flavor profiles that surprise and delight the tongue. A refreshing way to jazz up ordinary salads, this Creole mustard dressing is a gourmet salad ace-in-the-hole that leaves everyone begging for more, more, more. Yep and yay…
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South Louisiana Variety Really is the Spice of Life, Y’all…
I’ve lived in south Louisiana all of my life. But, I don’t think that I’ll ever really get used to the slap-stupid summer heat. Nope. It’s mid-July now, with daily temperatures over 90 degrees and humidity over the 70 percent mark most days.
It’s so hot that I usually start to perspire about 2 minutes into any outdoor excursion. I have three dogs who go need to go outside every couple of hours. So, I spend much of my summertime days sweating in the sun. Yep.
I combat this by eating lots of cold fruits and veggies during the day, and saving my hot, home-cooked meals for dinner time. Well, the other day I was craving a simple salad. But, all of the dressings that I had on hand suddenly seemed just too blah and boring to fulfill my ‘oomph’ salad craving.
So, as soon as my eyes fell upon my bottle of Zatarain’s Creole mustard, I knew exactly what I had to do. I’d been meaning to develop a new Creole mustard vinaigrette recipe for ages. And I felt in my heart that NOW was the time. I knew that the bold Creole mustard flavor was just what I needed to throw together a gourmet salad that would cool me down completely.
So, I selected just a few more south Louisiana staple ingredients. And, I set about making my brand spanking new Creole mustard vinaigrette that somehow managed to exceed my very high taste and texture expectations.
How to Make Creole Mustard Vinaigrette Quick and Easy
Start the Creole mustard vinaigrette by pouring all of the ingredients together in a bowl:
Then, hand-whisk the mixture until the honey is fully incorporated into the rest of the ingredients:
Finally, pour the Creole mustard vinaigrette into the bowl of a food processor. Pulse for 30 to 45 seconds, or until a rich and creamy texture is achieved:
And that’s it, y’all!
The final step of pouring the Creole mustard dressing ingredients into the food processor might seem superfluous. But, trust me, it’s sooo not! The little spin in the processor gives it a restaurant-quality consistency that you really, really don’t want to miss. It also makes the dressing suitable for immediate use, without any need for refrigeration.
The first thing you notice when you taste the dressing is of course the Creole mustard. Then, pops of the sweet cane vinegar and honey hit your tongue, cooling down the mustard and hot sauce notes. By your third bite, you’re ‘oohing and aahing’ over the sweet and sassy flavor juxtapositions. And if you’re anything like me, you’ll tip the remaining dressing right into your mouth once you get to the bottom of the bowl!
This Creole mustard vinaigrette is so good that I’m already on my second batch for the week, y’all! Share yours with those who’ll love you for surprising them with sassy, sophisticated salad topping yum-deliciousness. And see y’all on the yum side…
Creole Mustard Vinaigrette
- Whisk all ingredients, except for the vegetable oil or olive oil, together in a bowl.
- Pour the vegetable oil into the mixture slowly, whisking continuously.
- Pour the mixture into a food processor.
- Pulse for 45 to 60 seconds, until all ingredients are well-incorporated and the Creole Mustard Vinaigrette is thick and creamy.
- Serve immediately, or cover and refrigerate for up to 2 days.