Creole Vinaigrette Recipes

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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

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.

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

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.

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

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.

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

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.

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