Meat Magic Vinaigrette


a container of meat magic vinaigrette next to a salad and a bowl of cherry tomates and garlic cloves



Makes about 3 cups


2¼ cups canola oil, in all
10 cloves garlic, peeled and smashed
¾ cup rice wine vinegar
5 tablespoons honey
2 tablespoons Creole mustard
2 tablespoons Chef Paul Prudhomme’s Meat Magic®

How To Prepare

In a small saucepan, heat ¼ cup of the oil and the garlic over low heat. Stir often, until the garlic is soft and golden brown. Remove from heat, scoop the garlic from the oil, reserving the oil and adding the garlic to a small mixing bowl. Add the vinegar, honey, Creole mustard, and Meat Magic® to the garlic and blend with an immersion blender, until smooth. Mix the reserved garlic oil with the rest of the oil and slowly add in with the blender running. Once fully emulsified, pour into a container and refrigerate until cool. Use on salads, chicken, pork, vegetables, and fish.

NOTE: You can also use a regular blender or food processor in place of the immersion blender.

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