shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minCreole Mustard Vinaigrette
Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.
DRESSING · LETTUCE, GREEN BEANS & COLD SALMON
A dressing for lettuce, green beans & cold salmon.
Lagasse's Creole mustard vinaigrette for greens, cold salmon.
Ratio
Ingredients
- Olive Oil1/3 cup (80 ml)
- Balsamicabout 2 Tbsp (30 ml)
- Grain Mustard1 tsp Creole mustard (5 ml)
- Saltpinch (0.5 g)
- Pepperabout ¼ tsp (0.5 g)
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, BALSAMIC, GRAIN MUSTARD.
- Season to finish: SALT (a pinch), PEPPER (about ½ tsp).
- Cap the jar and shake until emulsified.
Get Creole Mustard Vinaigrette + 3 more sauces like it
The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.
No spam. Just the recipes, and first word when jars ship.
Keep this recipe
The ratio lives in glass now.
You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.
1 kitchen · 1 national award
- Creole Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: CREOLE
- Creole Honey Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: CREOLE HONEY
- French VinaigretteNATIONAL AWARD WINNEROn the jar: FRENCH
- Cocktail SauceNATIONAL AWARD WINNEROn the jar: COCKTAIL
$39.99 + S&H founding · first 500 · $49.99 after launch
Missed the form above? Get these recipes by email, and lock the founding price.
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.
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Emerils.com (published as “Creole Mustard Balsamic Vinaigrette”). 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.