Creole Vinaigrette Food

CREOLE FRENCH DRESSING

Creole French Dressing image

I got this from a cookbook in my late Grandmothers collection who died in 1986. This is in a small paperback book published by Wesson Oil in 1928. My husband loves french dressing and asked to try this. The recipe below is exactly how it is in the book. They didn't add the garlic in the ingredients it might have been a typo. Note: I can't leave any recipe alone, so....when I make it I changed it to add a 1/2 tsp chopped garlic instead of rubbing the bowl with a garlic clove. I also thought it needed a little perking up so I 1/4 teaspoon lemon juice and a little more worcestershire. Enjoy.

Provided by Suzy-Que in Idaho

Categories Salad Dressings

Time 5m

Yield 15 tablespoons, 15 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons Wesson Oil
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons tomato ketchup
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon sugar
4 drops Tabasco sauce

Steps:

Combine all ingredients in a bowl which has been rubbed with a cut garlic clove and mix well.
Serve with any green or meat salad.

LINDAS CREOLE VINAIGRETTE

Lindas Creole Vinaigrette image

Posted for ZWT5, from Linda McCartneys 'World Of Vegetarian Cooking'. The Cajun Spice mix used is recipe#373544

Provided by Karen Elizabeth

Categories Salad Dressings

Time 5m

Yield 225 mls

Number Of Ingredients 8

Ingredients

60 ml red wine vinegar
1 tablespoon mustard
1 garlic clove, crushed
1 teaspoon cajun seasoning, Lindas Cajun Spice Mix
1/2 teaspoon cayenne pepper
3 drops Tabasco sauce
sea salt and black pepper
175 ml olive oil

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.

CREOLE MUSTARD VINAIGRETTE

Creole Mustard Vinaigrette image

This tasty vinaigrette comes from the Cookin' Cajun Cooking School in New Orleans. We love it, especially made with Steen's Louisiana Cane Vinegar. Serve it over salad greens, chopped purple cabbage and chopped golden peppers for a "mardi gras" salad.

Provided by Acerast

Categories Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 3

Ingredients

2 tablespoons creole mustard (or any grainy mustard)
2 tablespoons cane vinegar (or cider vinegar in a pinch)
3/4 cup vegetable oil

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.

EMERIL LAGASSE'S CREOLE MUSTARD SAUCE

Emeril Lagasse's Creole Mustard Sauce image

If anyone knows Creole food, it's Emeril. Get a nice BAM! to your food with this delicious sauce/dip. Terrific on any meat and it also works really nicely as a salad dressing. Enjoy!

Provided by Nif_H

Categories Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

1 large egg yolk
1 1/2 teaspoons soy sauce
1 1/2 teaspoons creole whole grain mustard or 1 1/2 teaspoons other hot whole grain mustard
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup vegetable oil

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.

CREOLE VINAIGRETTE

Creole Vinaigrette image

Make and share this Creole Vinaigrette recipe from Food.com.

Provided by Boo Chef in West Te

Categories Salad Dressings

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon mustard
1 garlic clove (crushed)
1 teaspoon cajun seasoning (more if desired)
1/2 teaspoon cayenne pepper
Tabasco sauce
sea salt and black pepper

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.

MâCHE SALAD WITH CREOLE VINAIGRETTE

Mâche Salad with Creole Vinaigrette image

Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2 pounds; if you're buying it loose, you'll need 5 ounces.

Categories Salad Leafy Green Brunch Side Fourth of July Quick & Easy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 7

Ingredients

1 yolk from a large hard-boiled egg
2 3/4 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
16 cups loosely packed mâche (lamb's lettuce; see above)

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.

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