Best Creole French Dressing Recipes
CREOLE FRENCH DRESSING
I got this from a cookbook in my late Grandmothers collection who died in 1986. This is in a small paperback book published by Wesson Oil in 1928. My husband loves french dressing and asked to try this. The recipe below is exactly how it is in the book. They didn't add the garlic in the ingredients it might have been a typo. Note: I can't leave any recipe alone, so....when I make it I changed it to add a 1/2 tsp chopped garlic instead of rubbing the bowl with a garlic clove. I also thought it needed a little perking up so I 1/4 teaspoon lemon juice and a little more worcestershire. Enjoy.
Provided by Suzy-Que in Idaho
Categories Salad Dressings
Time 5m
Yield 15 tablespoons, 15 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl which has been rubbed with a cut garlic clove and mix well.
- Serve with any green or meat salad.
CREOLE RANCH SALAD DRESSING
Posting for safekeeping--from Hellchef site. "Here's a zesty take on the traditional ranch salad dressing. Although, I list fresh basil as an ingredient, feel free to experiment by adding other fresh herbs!" Estimating the serving size.
Provided by WiGal
Categories Creole
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the sour cream, garlic, buttermilk, vinegar, and basil in a food processor or blender.
- Process this for 20 seconds.
- Add the crushed red pepper and the mayonnaise.
- Process for another 20 seconds.
- Season the dressing with salt and cracked black peppercorn to suit your taste.
- Process dressing another 15 seconds.
- If not serving immediately, place dressing in a container.
- Tightly seal container and keep the dressing refrigerated until use.
Nutrition Facts : Calories 216.9, Fat 18.6, SaturatedFat 4.4, Cholesterol 21.9, Sodium 340.9, Carbohydrate 11.9, Fiber 0.1, Sugar 4.1, Protein 1.3
CREOLE DRESSING
Make and share this Creole Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories Creole
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Chop chicken livers and cook in boiling water until tender; drain and set aside.
- Drain the oysters and reserve the liquid; chop oysters coarsely.
- Pour oyster liquid over bread; set aside.
- In a large skillet, melt the butter over medium-high heat; add in green onions and the next 4 ingredients; cook and stir constantly until vegetables are tender.
- Add in chopped chicken livers, oysters, bread mixture, beef, and the remaining ingredients; lower heat and simmer for about 15 minutes.
- Spoon mixture into a 13x9 inch baking dish.
- Bake in a 350° oven for 30 minutes or until thoroughly heated.
CREOLE HONEY MUSTARD DRESSING
This is a wonderful salad dressing that works great as a dipping sauce for bread, raw veggies or fried chicken tenders. It is very spicy, but the spiciness can be adjusted by altering the ratio of creole mustard to Dijon mustard. While it isn't low calorie (it DOES contain a half cup of honey!), it can be made nonfat by using nonfat mayo. However, the amount of mayo called for is relatively small. I guarantee you that the nonfat version does NOT taste nonfat!
Provided by houstonian
Categories Salad Dressings
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together until smooth.
- Refrigerate for 1-2 hours before serving.
- Nonfat mayo tends to cause clumps so you may have to use a blender or an electric mixer. A little extra elbow grease or a whisk will work just as well, however.
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