From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Creole Mustard Vinaigrette Whoever made the first vinaigrette substituting our pungent Creole mustard for 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. You can mix the dressing in a shaker bottle, but whisking it in a bowl gives a better, creamier consistency. 1 clove garlic, crushed 2 Tbs. Creole mustard 1/4 cup red wine vinegar 1 cup olive oil 1/4 tsp. salt 1/8 tsp. white pepper 1. Use the garlic clove to wipe the inside of a small bowl, coating it with as much garlic oil as possible. Remove and discard the clove. 2. Add the mustard and the vinegar together with about one-third of the olive oil, and whisk until emulsified. 3. Add 1 Tbs. water, and add the rest of the olive oil slowly, in a thin stream, whisking constantly. 4. Add the salt white pepper and whisk in. Makes about a cup and a half of dressing. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com