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Creole Mustard Dressing

  • Yield: 1 1/2 cups


  • 1 egg
  • 3 tablespoons Creole or whole-grain mustard
  • 1 cup olive oil
  • 1 tablespoon honey
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • 2 tablespoons chopped parsley
  • 1 tablespoon distilled white vinegar


  • In a food processor or blender, process the egg and mustard until blended. With the motor running, slowly pour the oil through the feed tube in a steady stream. The mixture will thicken. Add the honey, cayenne, salt, parsley, and vinegar and pulse to blend.
  • Transfer to an airtight container and refrigerate for at least 30 minutes before using. This is best used within 24 hours.