Tom Fitzmorris

Creole Mustard Vinaigrette

Preparation info

  • Makes about a cup and

    a half

    of dressing

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Whoever came up with idea of making a vinaigrette with our pungent Creole mustard instead of the standard Dijon mustard was really onto something. It’s the dressing I most often make at home, and it’s good on all sorts of salads, from simple greens to seafood salad to even pasta salads.

Ingredients

  • 2 Tbsp. Creole mustard
  • ¼ cup red wine vinegar
  • 1 cup

Method

  1. Whisk the mustard, vinegar, 1 tablespoon of cold water, and a third of the oil together in a bowl. Add the remaining oil in a slow stream, whisking constantly, until emulsified.
  2. Add the white pepper and whisk. You can also do this in a shaker bottle, but whisking gi