From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
shake · vinaigrette
NATIONAL AWARD WINNERStonelane Creole Mustard
From a national-award-winning chef
Ratio
OLIVE OIL 80BALSAMIC 30GRAIN MUSTARD 5
Ingredients
- OLIVE OIL80 ml
- BALSAMIC30 ml
- GRAIN MUSTARD5 ml
- SALT0.5 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, BALSAMIC, GRAIN MUSTARD.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
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 kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.