Cooks' Note
This sauce also goes well with cold meats.
Recipe information
Yield
makes about 1 2/3 cups
Ingredients
2/3 cup olive oil
1/2 cup Creole mustard
1/4 cup apple cider vinegar
2 green onions (bulbs only), finely sliced
2 cloves garlic, minced
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
Preparation
In a food processor or blender, combine the oil, mustard, vinegar, green onions, garlic, paprika, salt, and cayenne pepper. Purée, transfer to a bowl, cover, and chill before serving.
