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Description
This vinaigrette is a favorite of the Langlois team and our customers are always asking for the recipe.
Ingredients
Scale
1/4 cup Steen’s vinegar
3 Tbs Steen’s cane syrup
2 Tbsp Dijon or Creole mustard
1 1/4 tsp honey
1 tsp garlic – minced
1/3 tsp red pepper – crushed
1/3 tsp Kosher salt
1 1/2 cups vegetable oil
Instructions
In a blender, combine vinegar, syrup, mustard, honey, garlic and seasonings. Blend on low speed and slowly drizzle in 1 cup of oil at a time until completely emulsified. Store in a refrigerator for up to two weeks. Serve over mixed greens.
Notes
This also makes an incredible sauce for roasted vegetables. When used over roasted vegetables, double the mustard.
Nutrition
- Serving Size: 8