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Submitted by Brenda Marinello

This recipe will make one pint of vinaigrette.


  • 2 to 3 toes of garlic, crushed
  • 1 tsp of salt
  • 1/2 tsp of pepper
  • 1/3 cup balsamic vinegar (or other vinegar)
  • 2 to 3 tsp of Creole mustard (Zatarain's or Grey Poupon. Do NOT use yellow mustard!)
  • 2 tsp of honey, syrup, sugar (only one of these) dissolved in the vinegar, plus one artificial sweetener packet
  • 1 tsp of Worchestershire sauce
  • A few dashes of Tabasco or any other hot sauce
  • Oil to fill up the rest of the pint jar ( I use a mixture of olive oil and Canola oil)
  • Optional: You may add 1 or 2 mashed anchovies or anchovy paste

Cooking Instructions

  1. Place all ingredients except oil in the jar and stir with a spoon, then add your oil and shake to blend.
  2. Taste to adjust for more salt, sugar, etc.
  3. Spoon onto your salad greens and add a generous amount of freshly grated Romano cheese.
  4. Have plenty of bread with this salad, for everyone can sop up the dressing from their empty salad plate!!
  5. Enjoy!

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