Creole Mustard Dressing

Name: Creole Mustard Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: American
Ingredients: about 1 egg (50 g) Egg; 3 Tbsp Creole or whole-grain mustard (45 ml) Grain Mustard; 1 cup olive oil (240 ml) Olive Oil; 1 Tbsp honey (15 ml) Honey; 1/8 tsp cayenne (0.62 ml) Cayenne; 1/2 tsp salt (2.5 ml) Salt; 2 Tbsp chopped parsley (30 ml) Parsley; 1 Tbsp distilled white vinegar (15 ml) White Vinegar

Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.

DRESSING · GREEN SALADS & FRIED OYSTERS

In the published recipe, this is the dressing for Real and Rustic.

Lagasse's Creole mustard dressing.

On the jar

CREOLE

Method: blend
Yield: about 1¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Grain Mustard 45 mlOlive Oil 240 mlHoney 15 mlCayenne 1 mlSalt 3 mlParsley 30 ml

Ingredients

Eggabout 1 egg (50 g)
Grain Mustard3 Tbsp Creole or whole-grain mustard (45 ml)
Olive Oil1 cup olive oil (240 ml)
Honey1 Tbsp honey (15 ml)
Cayenne1/8 tsp cayenne (0.62 ml)
Salt1/2 tsp salt (2.5 ml)
Parsley2 Tbsp chopped parsley (30 ml)
White Vinegar1 Tbsp distilled white vinegar (15 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Creole Mustard Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Adapted from a Emeril Lagasse recipe (Emeril Lagasse / emerils.com (Real and Rustic)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Emeril Lagasse / emerils.com (Real and Rustic) (published as “Creole Mustard Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar