Creole Honey Mustard Dressing Recipes

HONEY MUSTARD DRESSING (BETTER THAN STORE-BOUGHT)

Honey Mustard Dressing (Better Than Store-Bought) image

This lightened-up homemade honey mustard dressing is easy to make, calls for real ingredients, and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce.

Provided by Adam and Joanne Gallagher

Categories Salad Dressing

Time 5m

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

1/4 cup (65 grams) Dijon mustard
3 to 4 tablespoons (65 to 85 grams) honey, to taste
3 to 4 tablespoons (45 to 60 ml) apple cider vinegar
1/4 cup (60 ml) extra virgin olive oil
1 tablespoon fresh lemon juice, optional
1/4 to 1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper

Steps:

Combine the mustard, honey, apple cider vinegar, lemon juice, 1/4 teaspoon salt, and the black pepper and whisk until well blended and creamy. Whisk in the oil, and then taste the dressing. Adjust with additional salt, vinegar, or honey. I enjoy my dressing to taste more tart, so I typically add an extra tablespoon of vinegar.
Alternatively, add all ingredients to a medium mason jar, secure the lid, and shake until blended.
Keep tightly covered in the refrigerator for up to three weeks.

Nutrition Facts : ServingSize 1 tablespoon, Calories 47, Fat 3.5g, SaturatedFat 0.5g, Cholesterol 0mg, Sodium 206.9mg, Carbohydrate 3.4g, Fiber 0g, Sugar 3.3g, Protein 0g

CREOLE HONEY MUSTARD DRESSING

Creole Honey Mustard Dressing image

This is a wonderful salad dressing that works great as a dipping sauce for bread, raw veggies or fried chicken tenders. It is very spicy, but the spiciness can be adjusted by altering the ratio of creole mustard to Dijon mustard. While it isn't low calorie (it DOES contain a half cup of honey!), it can be made nonfat by using nonfat mayo. However, the amount of mayo called for is relatively small. I guarantee you that the nonfat version does NOT taste nonfat!

Provided by houstonian

Categories Salad Dressings

Time 15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup Dijon mustard
1/2 cup creole mustard (I use Zatarain's)
1/2 cup honey
1/2 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
2 tablespoons mayonnaise (Regular, low fat or nonfat all work fine)
1/8 teaspoon garlic powder

Steps:

Mix all ingredients together until smooth.
Refrigerate for 1-2 hours before serving.
Nonfat mayo tends to cause clumps so you may have to use a blender or an electric mixer. A little extra elbow grease or a whisk will work just as well, however.

HONEY-MUSTARD DRESSING

Honey-Mustard Dressing image

Provided by Food Network Kitchen

Categories condiment

Time 15m

Yield about 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup plus 1 tablespoon Djion mustard
1/4 cup honey
1/4 cup cider vinegar
1 1/2 teaspoons kosher salt
1/4 cup plus 2 tablespoons vegetable oil, like soy, peanut, or corn

Steps:

In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.

CREOLE HONEY MUSTARD

Creole Honey Mustard image

Make and share this Creole Honey Mustard recipe from Food.com.

Provided by Dani Jean

Categories Sauces

Time 41m

Yield 36 ounces

Number Of Ingredients 11

Ingredients

1 ounce minced shallot
1/4 ounce crushed green peppercorn (brine- packed)
1/2 fluid ounce vegetable oil
6 fluid ounces dry white wine
1 tablespoon coarse-cracked black pepper
2 ounces Dijon mustard
6 ounces creole mustard
8 fluid ounces basic mayonnaise
8 1/2 ounces sour cream
1 1/2 ounces honey
to taste kosher salt

Steps:

Sweat shallots and peppercorns in the oil; do not brown.
Add white wine and reduce until wine is almost completely evaporated. Cool.
Add the remaining ingredients; mix well and check seasoning. Refrigerate immediately.

Nutrition Facts : Calories 55.3, Fat 4.2, SaturatedFat 1.2, Cholesterol 5.4, Sodium 124, Carbohydrate 3.5, Fiber 0.3, Sugar 1.7, Protein 0.5

CREOLE MUSTARD VINAIGRETTE

Creole Mustard Vinaigrette image

This tasty vinaigrette comes from the Cookin' Cajun Cooking School in New Orleans. We love it, especially made with Steen's Louisiana Cane Vinegar. Serve it over salad greens, chopped purple cabbage and chopped golden peppers for a "mardi gras" salad.

Provided by Acerast

Categories Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 3

Ingredients

2 tablespoons creole mustard (or any grainy mustard)
2 tablespoons cane vinegar (or cider vinegar in a pinch)
3/4 cup vegetable oil

Steps:

In a small bowl, whisk together mustard and vinegar.
Pour oil into mustard/vinegar mixture in a steady stream; whisking, until it is emulsified.
Serve over simple salad greens and/or your choice of chopped raw vegetables.
Refrigerate leftover dressing for up to one week.

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