Creole Mustard Vinaigrette
Total Time:10 minutes
This versatile vinaigrette serves as a sauce for blackened poultry, fish or meat and adds zest to veggies or potatoes.
- 2 tablespoons Creole mustard
- 1 teaspoon hot sauce
- Juice of 1 lemon
- 1 tablespoon cane sugar
- 1/4 cup vegetable oil
Whisk together all ingredients except oil together in a bowl. Slowly stream oil into the mixture while whisking.
Serve as a sauce with any blackened poultry, fish or meat. Complements other flavorful meats, like salami or sausages, and adds zest to cooked vegetables or mashed potatoes.
Tips & Notes
Learn more about making your own dressings and watch Case Wilcox make this recipe in this Co+op Kitchen video.
297 Calories, 28 g. fat, 0 mg. cholesterol, 451 mg. sodium, 10 g. carbohydrate, 1 g. fiber, 1 g. protein