PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Stonelane Creole Mustard

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

Emeril Lagasse's Stonelane Creole Mustard, from the published recipe.

Ratio

Ratio by volume: Olive Oil 80 ml, Balsamic 30 ml, Grain Mustard 5 ml
Olive Oil 80 mlBalsamic 30 mlGrain Mustard 5 ml

Ingredients

  • Olive Oil — 1/3 cup (80 ml)
  • Balsamic — about 2 Tbsp (30 ml)
  • Grain Mustard — 1 tsp Creole mustard (5 ml)
  • Salt — pinch (0.5 g)
  • Pepper — 5 grinds (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Balsamic, Grain Mustard.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

1 kitchen · 0 stars · 1 national award

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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 Balsamic Vinaigrette.

Adapted from a recipe published by Emeril Lagasse in Emerils.com.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Emerils.com (published as “Creole Mustard Balsamic Vinaigrette”). Full citation lives in Provenance.

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