A Sweet-Hot Cajun Vinaigrette fully flavored and made with Creole mustard, cane syrup, and hot sauce is great for fresh salads, grilled greens, marinades, and more.
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How Do You Make A Basic Vinaigrette
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. 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 homemade dressing as long as you have these ingredients and a good grip on hand!
Tasty ingredients
- extra virgin olive oil - a healthy fat with monosaturated fats and antioxidants
- balsamic vinegar - for added sweetness and milder acid taste
- Creole Mustard - a pungent flavor that helps hold the dressing together since oil and vinegar don't mix.
- pure cane syrup - I grew up eating Steen's Pure Cane Syrup
- hot sauce - Tabasco Sauce is my fave!
- garlic - pass the garlic through a garlic press which is quicker than mincing with a knife
- salt - to accent the sweetness
Of course, you can use your favorite brands for these ingredients, but I recommend these high-quality ones I've experienced throughout my life.
Ingredient amounts are listed in the recipe card below.
Making The Sweet-Hot Cajun Vinaigrette
Making a vinaigrette is a frequent occurrence in my kitchen. The basic recipe is about one part acid, like citrus juice or vinegar, 3 parts oil, and the seasoning of choice. You'll find similar vinaigrette recipes in this Mardi Gras Salad With Asparagus recipe and this Avocado Salad With Cilantro Lime Vinaigrette. Both are oh-so-good!
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.
It's very simple. All you do is place all ingredients into a pint or half-pint glass jar with a screw-top lid. Screw it on tightly and shake the jar vigorously until all ingredients mix well. It's ready to use or to store in the refrigerator for later.
The pungent flavor of the Creole Mustard is so good, especially for us mustard lovers! If you haven't ever tried it before or can't find it locally, you can order it here. (You may substitute with a Dijon or spicy mustard, but only if necessary.)
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 dip for veggies.
And much, much more! So make some and discover ways of your own.
More salad recipes
The recipe
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Sweet-Hot Cajun Vinaigrette
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.
- Total Time: 5 minutes
- Yield: ¾ cup 1x
Ingredients
- ½ 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
- ¼ teaspoon salt
Instructions
- Place all 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 ingredients mix well.
- Ready to use or store in the refrigerator for later.
Notes
- Use the dressing to dress 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.
- Prep Time: 5 minutes
- Category: Jellies and Sauces
- Method: Mixing
- Cuisine: Cajun
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