Creole Mustard Vinaigrette

Ingredients

Equipment Needed

• •Medium mixing bowl
• •Sturdy whisk
• •Glass jar with tight-fitting lid (pint size)
• •Damp kitchen towel for stabilizing bowl

Instructions

1. 1

   Build the mustard base

   In a medium mixing bowl, combine the Creole mustard and Dijon mustard. The Creole brings the heat and those signature whole seeds. The Dijon smooths things out and helps with emulsification. Whisk them together until uniform.

   Zatarain's Creole mustard is the standard in Louisiana. If you can't find it, look for any coarse-ground mustard with visible seeds and some bite to it.
2. 2

   Add the acid and aromatics

   Whisk in the red wine vinegar, lemon juice, and minced garlic. The combination of vinegar and citrus gives you depth. Vinegar alone can taste flat, one-dimensional. That squeeze of lemon brightens everything and rounds out the sharpness. Add the salt, black pepper, cayenne, and honey. Whisk until the honey dissolves completely.

3. 3

   Emulsify with oil

   Here's where patience matters. Set your bowl on a damp kitchen towel so it won't spin. Start whisking steadily with one hand while you drizzle the olive oil in a thin, steady stream with the other. Go slow at first, just drops at a time, until you see the mixture thicken and turn creamy. Once emulsified, you can add the oil a bit faster, but never dump it all in at once.

   If the vinaigrette breaks and looks oily and separated, start fresh in a new bowl with a tablespoon of mustard. Slowly whisk the broken vinaigrette into the new mustard, and it will come back together.
4. 4

   Finish with fresh herbs

   Fold in the minced parsley and chives. These go in at the end so they stay bright and fresh. Taste your vinaigrette now. This is the most important step. Does it need more salt? More acid? A touch more honey to balance the heat? Trust your palate and adjust. The vinaigrette should taste bold, tangy, and just a little spicy on the finish.

5. 5

   Rest before serving

   Transfer to a clean jar with a tight-fitting lid. Let the vinaigrette rest at room temperature for at least thirty minutes before using. This gives the garlic time to mellow and the flavors time to marry. Give it a good shake before each use, even though a proper emulsion should hold together.

Chef Tips

• •At Lagniappe, we make this in big batches every Monday morning. It keeps refrigerated for up to three weeks. Pull it out twenty minutes before using so the oil can come back to liquid form.
• •For a more assertive dressing, increase the cayenne to half a teaspoon. For a milder version that kids will eat, leave it out entirely and add a pinch more honey.
• •This vinaigrette does double duty as a marinade. Toss chicken thighs or pork chops in it for an hour before grilling. The acid tenderizes while the mustard builds a beautiful crust.
• •Use the best olive oil you can afford. Since this isn't cooked, you'll taste every bit of your oil's character. A grassy, peppery extra-virgin makes a difference you won't believe.

Advance Preparation

• •Vinaigrette stores refrigerated for up to three weeks. The emulsion remains stable, though it may thicken when cold.
• •Bring to room temperature and shake well before each use. Cold olive oil turns cloudy and thick but returns to normal once warmed.
• •Fresh herbs lose their brightness after a week. For longer storage, make the base without herbs and stir them in fresh before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 30g)