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- Source: Cooking Section, August 2000
- Dish Type: Sauces
- Version: 2 [other versions]
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Creole Mustard Dressing
Instructions
Pour into the feed tube in a steady stream. The mixture will thicken. Add the honey, cayenne, salt, parsley, and vinegar and pulse to blend.
Transe in a steady stream. The mixture will thicken. Add the honey, cayenne, salt, parsley, and vinegar and pulse to blend.
Transfer to a container and refrigerate for at least 30 minutes before using. This is best used within 24 hours.
Ingredients
- 1 egg
- 3 tablespoons Creole or whole-grain mustard
- 1 cup olive oil
- 1 tablespoon honey
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt
- 2 tablespoons chopped parsley
- 1 tablespoon distilled white vinegar
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