Pour cane syrup over a Cajun and you’ve got a sweet Cajun who’s hot-mad, pour some in a dressing made with Creole mustard and hot sauce and you’ve got a Sweet-Hot Cajun Vinaigrette!
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A vinaigrette is a dressing made with oil, vinegar, and seasonings. Simple as that! And it doesn’t take a special talent or appliance to put it together, either. No, just a jar with a tight lid and a good back and forth twist of the wrist to combine it all. So there’s never an excuse to be without a good dressing as long as you have these ingredients and a good grip on hand!
What Makes This Sweet-Hot Cajun Vinaigrette
Making vinaigrette is a frequent occurance in my kitchen. The basic recipe is about one part vinegar, 3 parts oil, and seasoning of your choice.
This Sweet-Hot Cajun Vinaigrette is a recent creation of mine and of course I put a spin on it using my favorite flavors from home.
I begin with balsamic vinegar and olive oil then a bit of Creole Mustard which helps hold the dressing together since oil and vinegar don’t mix. The pungent flavor of this mustard is so good, especially to us mustard lovers! If you haven’t ever tried it before or can’t find it locally you can order some here. (You may substitute with a Dijon or spicy mustard, but only if necessary.)
Most vinaigrettes call for garlic and this one is no exception. I like bits of garlic in every bite so I pass the garlic through a garlic press which is easier than mincing with a knife.
To add more heat and sweet this dressing calls for more Southern Louisiana goodness. I use Steen’s Pure Cane Syrup and Tabasco Sauce. Of course, you can use your own favorite brands, but I recommend these high quality ones that I’ve experienced throughout my life.
Amazing Uses For Vinaigrette:
There are so many ways the flavors of a good vinaigrette can be appreciated that I just had to list some for you.
Fresh vegetabel salad, of course! Especially one with meat and cheese.
Substitute for mayonnaise in potato salad, German style.
In a ham and cheese sandwich with lots of veggies.
Fruit salad. Fruit salad? Yes, toss it with fruit for a complimentary tangy taste!
Dress grilled greens, a new thing I’ve been grilling.
As a steak sauce. (That’s what those bottled steak sauces are, all acidy and seasoned.)
Marinade for meats and vegetables.
Tossed with hot or cold pasta with meat and/or vegetables or all by its lonesome.
Drizzled over hummus.
A veggie dip.
And much, much more! So make some and discover ways of your own.
A sweet and hot dressing, full-flavored with Creole mustard, cane syrup, and hot sauce tha’s great for fresh salads, grilled greens, marinades, and much more.
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon + 1 teaspoon Creole mustard
1 tablespoon + 1 teaspoon pure can syrup
1 teaspoon hot sauce, or more
1 large or 2 small garlic pods, pressed
1/4 teaspoon salt
Place all of the ingredients into a pint or half pint glass jar with a screw-top lid.
Screw the lid on tightly and shake the jar vigorously until all of the ingredients are mixed well together.
Ready to use or store in the refrigerator for later.
Use on fresh fruit and vegetable salads, as a marinade, in a sandwich as a condiment, in a potato salad instead of mayonnaise, tossed with pasta, or as a steak sauce.
Dijon or spicy mustard may be used in place of the Creole Mustard, but only if necessary.
Category:Jellies and Sauces
Keywords: hot-sweet Cajun vinaigrette
Apparently the sky’s the limit when it comes to preparing dishes with a good vinaigrette and I hope you grab a jar make your own soon.
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