LAGNIAPPE | TAKE
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Post by Cajunate on Jul 21, 2013 14:53:40 GMT -6
This recipe was posted in the New Orleans edition of the Advocate. I made this last night and actually made three times the amount in the recipe because I just had a feeling it would be a good one.
Wow! This is definitely a keeper! Instead of wisking I poured it all into a half gallon Mason jar and shook it up vigorously.
Steen’s Cane Vinaigrette
Makes 2 cups
¼ cup plus 1 tbl. Steen’s cane vinegar~~~~~~~~~~ I'm glad I have 2 or 3 more bottles of this. Sometimes in the past it was hard to find.
1⁄3 cup honey
3 tbls. minced shallot
1 tbl. minced garlic
2 tsps. Dijon mustard~~~~~~~~ I used Zatarain's Creole Mustard and it worked perfect.
¼ tsp. plus a pinch of salt
¼ tsp. freshly ground black pepper
1 cup canola oil
In a medium nonreactive mixing bowl, combine the vinegar, honey, shallot, garlic, mustard, salt and pepper and whisk to combine. Allow to sit 5 to 10 minutes, then little by little whisk in the canola oil until completely incorporated. Taste and adjust the seasoning if necessary
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