Amberrail Creole Mustard

Name: Amberrail Creole Mustard
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: American
Ingredients: 1 egg 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.

Creole Mustard from a national-award-winning chef.

Ratio

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

Ingredients

Egg — 1 egg
Grain Mustard — 3 Tbsp Creole or whole-grain mustard (45 ml)
Olive Oil — 1 cup olive oil (240 ml)
Honey — 1 Tbsp honey (15 ml)
Cayenne — 1/8 tsp cayenne (0.62 ml)
Salt — 1/2 tsp salt (2.5 ml)
Parsley — 2 Tbsp chopped parsley (30 ml)
White Vinegar — 1 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.

Companion jar

Amberrail Creole Mustard 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.

Originally published as Creole Mustard Dressing.

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Companion jar