Balsamic Vinaigrette
20-24 Servings
1 cup olive oil
1/3 Cup Balsamic Vinegar
1-Tablespoon Creole Mustard
1 Tablespoon Honey
½ Teaspoon Sugar
1 Teaspoon
2 Teaspoons Creole salt (Tony Chachere’s) to taste
Whisk vigorously together and refrigerate.
The
Wine Cellar Bistro,
Brian Montgomery, Chef and Owner