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  Added: Mar 16, 2007  •  Visited (317)  •  Print version Print this recipe (51)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Creole Vinaigrette Sauce
What You Need:
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon paprika
  • ½ teaspoon Creole mustard (see Glossary)
  • ¼ teaspoon ground hot red pepper (cayenne)
  • ½ teaspoon salt
  • 6 to 8 tablespoons olive oil

  • How To Cook:
    1. Combine the vinegar, paprika, mustard, red pepper and salt in a deep bowl and beat vigorously with a wire whisk to dissolve the salt.

    2. Whisking constantly, dribble in the oil a few drops at a time until no more oil is absorbed.

    3. When the sauce is thick and smooth, taste for seasoning.

    4. Creole vinaigrette may be served immediately or, if you prefer, cover the bowl tightly with foil or plastic wrap, and set the sauce aside at room temperature until you are ready to use it.

    To Make: about ½ cup
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Herbs & Spices » Mustard
    Main Ingredient » Condiments » Oil
    Main Ingredient » Condiments » Vinegar
    Dish » Sauces & Condiments


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