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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Cane Syrup Herb Vinaigrette

3 tablespoons cane syrup
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 tablespoons balsamic vinegar
1 1/2 teaspoons dried basil or 1 tablespoon fresh basil
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1/2 teaspoon dried thyme or 2 teaspoons fresh thyme
1 teaspoon Tony Chachere's Creole Seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup extra virgin olive oil

In a container with a lid, combine mustard, garlic, balsamic vinegar, Creole seasoning, basil, oregano, thyme, black pepper and salt. Put on lid and shake ingredients until blended.

Add olive oil, replace lid, and shake constantly until all of the oil is incorporated.

Makes approximately 1 1/2 cups dressing.


By chef Patrick Mould, Louisiana Cooking School & Cajun Store in St. Martinville, La.

Sunday, August 20, 2000



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