Creole Mustard Vinaigrette Recipes

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.

Steps:

• Combine everything BUT the oil in a small bowl. Gradually whisk in the oil until the mixture thickens. It will keep in a covered jar in the fridge for up to ten days.

Steps:

• Combine all ingredients.

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

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.

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.

Steps:

• Combine all the ingredients except the oil in a small bowl.
• Gradually whisk in the oil until the mixture thickens.
• It will keep in a covered jar in the fridge for up to ten days.

Steps:

• Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.
• Toss mâche with vinaigrette just before serving.

Steps:

• Mix all together.

Steps:

• In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.