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Langlois’ Famous Cane Mustard Vinaigrette

This vinaigrette is a favorite of the Langlois team and our customers are always asking for the recipe.



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


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.


This also makes an incredible sauce for roasted vegetables. When used over roasted vegetables, double the mustard.