Creole Mustard Dressing
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- 1 large egg
- 3 tablespoons Creole or other whole-grain mustard
- 1 tablespoon distilled white vinegar
- 1 cup olive oil
- 2 tablespoons chopped parsley leaves
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
In a food processor or blender, process the egg, mustard and vinegar until blended. With the motor running, slowly pour the oil through the feed tube in a steady stream and process until emulsified. Add the parsley, honey, salt and cayenne and pulse to blend.
Transfer to an airtight container and refrigerate for at least 30 minutes before using. Use within 24 hours.