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The Times Picayune Publishing Company

Creole French Dressing

Assaisonnement a la Creole

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 3 Tablespoonfuls of the Best Olive Oil
  • A Tablespoonful of Vinegar
  • A

Method

Blend the oil and salt and pepper in the preceding manner, and then add these to the mustard drop by drop, alternating with the vinegar. When well blended add the well-mashed yolk of a hard-boiled egg. Stir well, and serve with Lettuce, Celery or Potato Salad.

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