Basic Vinaigrette


½ cup extra virgin olive oil
¼ cup red wine vinegar (or balsamic vinegar, fresh lemon juice, rice wine vinegar, etc.)
1-2 garlic cloves, minced
2 tablespoons dijon mustard
Tony Chachere’s Original Creole Seasoning


In a small bowl, whisk together vinegar, garlic, dijon, and Tony’s. Slowly drizzle in olive oil while continuing to whisk until completely emulsified

* Vinaigrettes are two parts oil to one part acid, (lemon juice, vinegar, etc.)
* The addition of fresh or dried herbs enhances the flavor.
* Store in a container in the fridge for up to 7 days.