| How To Cook: |
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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.
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2. Whisking constantly, dribble in the oil a few drops at a time until no more oil is absorbed.
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3. When the sauce is thick and smooth, taste for seasoning.
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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.
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