Creole Vinaigrette Food
EMERIL LAGASSE'S CREOLE MUSTARD SAUCE
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
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 MUSTARD VINAIGRETTE
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
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.
CREOLE FRENCH DRESSING
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
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
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
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 VINAIGRETTE
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
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 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
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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- Cajun Rice Salad. Believe it or not, you can have a picnic without potato or macaroni salad. This Cajun rice salad has similar ingredients but is a nice change from the usual.
- Cajun Chicken Salad With Pecans. Enjoy this Cajun chicken salad with pecans for a sandwich or to serve on lettuce leaves. While you might not be raising your own chickens and have lots of pecans from your own trees, you can find those at the store.
- Creamy Marinated Cucumber Salad. This creamy marinated cucumber salad can cool down your mouth after eating spicier Cajun fare. It's made with cucumbers, onions, mayonnaise, salt, sugar, and white pepper.
- Coleslaw. Coleslaw is delicious on its own, but you'll often find it on sandwiches as well. You can make a large batch so there is enough left over to put on pulled pork, ham sandwiches, and fried seafood po' boys instead of lettuce.
- Perfect Potato and Egg Salad. If it's already good, why mess with it? This may be the perfect potato and egg salad recipe. It includes celery, onion, curly parsley, mayo, and hard-cooked eggs as is typical.
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Instructions. To assemble the vinaigrette place all ingredients in a small bowl and whisk to combine and distribute evenly. Let vinaigrette sit at room temperature for 1 hour prior to use to let flavors marry and mellow out. For the salad cut the ends off the core of each individual Brussels sprout off and peel back the leaves off the inside core.
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5/5 (1)Category Worknight Dinners, Cooking For a CrowdServings 4-6Total Time 10 mins
LEEKS CREOLE - THE CHEF MIMI BLOG
Creole Vinaigrette Sauce Makes about 1/2 cup. 2 tablespoons tarragon vinegar 1 teaspoon paprika 1/2 teaspoon Creole mustard 1/4 teaspoon ground cayenne 1/2 teaspoon salt 6-8 tablespoons olive oil. The way the recipe has you make it is like making a fairly thin aioli. I opted to just place all of the ingredients into a bowl and whisk them together. And by the way, I …
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Estimated Reading Time 2 mins
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A DELICIOUS, FRESH CREOLE SALAD WITH PECANS - AMANPRANA
Preparation of creole salad Mix the spinach, the spring onions and the tomatoes in a salad bowl. Mix all ingredients for the creole vinaigrette, except the oil, in a small bowl. Gradually stir in the oil until the mixture starts thickening. Mix all ingredients for the pecans on a baking tray and grill them for 10 minutes on 160°C. Let the nuts ...
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4.9/5 (15)Servings 4Cuisine ItalianCategory Side Dish, Lunch, Main Dishes & Salad
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CREOLE VINAIGRETTE RECIPE - FOOD NEWS
Creole Vinaigrette. Creole Mustard Vinaigrette Instructions Use the garlic clove to wipe the inside of a small bowl, coating it with as much garlic oil as possible. Remove and discard the clove. Add the mustard and the vinegar together with about one-third of the olive oil, and whisk until emulsified.
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From tfrecipes.com
From tfrecipes.com
CAJUN VINAIGRETTE RECIPE RECIPES ALL YOU NEED IS FOOD
Make and share this Creole Vinaigrette recipe from Food.com. From food.com Reviews 4.0 Total Time 5 minutes Calories 362.3 per serving. 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. See details »
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CREOLE MUSTARD VINAIGRETTE RECIPE RECIPE FOR BEEF
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CREOLE HONEY MUSTARD DRESSING RECIPE - FOOD NEWS
Creole Mustard Vinaigrette Recipe. 3 Tablespoons Creole Mustard (I like Zatarain’s) 2 Tablespoons Thinly Sliced Green Onions. 2 teaspoons Honey. 2 Tablespoons Red Wine Vinegar. Cayenne and Kosher Salt to taste. Whisk this up. While whisking, slowly drizzle in 1/2 cup of Vegetable or Canola oil until emulsified. Makes a little over a 1/2 Cup.
From foodnewsnews.com
From foodnewsnews.com
CREOLE MUSTARD VINAIGRETTE RECIPES - FOOD NEWS
Creole Mustard Vinaigrette Recipe 3 Tablespoons Creole Mustard (I like Zatarain’s) 2 Tablespoons Thinly Sliced Green Onions 2 teaspoons Honey 2 Tablespoons Red Wine Vinegar Cayenne and Kosher Salt to taste Whisk this up. While whisking, slowly drizzle in 1/2 cup of Vegetable or Canola oil until emulsified. Makes a little over a 1/2 Cup. by
From foodnewsnews.com
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Creole Vinaigrette. Condiments and Sauces. Recipe courtesy of Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant (Random House, 2005) by Benson & Rodrigue. Serves. Makes 1 cup. Ingredients: 1/3 cup red wine vinegar; 1/2 cup Creole mustard or any coarse, grainy brown mustard; Salt and freshly ground black pepper; 2/3 cup …
From louisiana.kitchenandculture.com
From louisiana.kitchenandculture.com
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From blog.cor.ca
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