Creole French Dressing

Assaisonnement a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Tablespoonfuls of the Best Olive Oil
  • A Tablespoonful of Vinegar
  • A Teaspoonful of Mustard
  • The Yolk of a Hard-Boiled Egg
  • Salt and Pepper to Taste


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.