No Salt Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeSweet and sour, this vinaigrette by Kate Stuart is a Creole twist on the original. Tony’s No Salt Seasoning Blend is the perfect balance of sweet to cut down on the sharpness of the vinegar; not to mention it uses ingredients you already have on hand, so it’s super quick and easy to make.
Ingredients
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3/4 Cup Extra Virgin Olive Oil
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1/4 Cup White Wine Vinegar (Rice Wine Vinegar, Balsamic Vinegar, Fresh Lemon Juice, etc.)
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Handful Fresh Herbs (Parsley or Basil), Chopped
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1-2 Garlic Cloves, Minced
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2 Teaspoons Dijon Mustard
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1 Tablespoon Tony’s No Salt Seasoning Blend
- Clear
Directions
- In a small bowl, whisk together vinegar, parsley, garlic, Dijon and Tony’s No Salt Seasoning Blend. Slowly drizzle in olive oil and continue whisking until emulsified.
- Toss with your favorite greens for a nice salad, or pour over your favorite vegetables for a flavorful side.
- Store vinaigrette in an airtight container for up to seven days in the refrigerator.
NOTES:
A good rule of thumb for making a vinaigrette is 2:1 (2 parts oil to 1 part acid like a vinegar or juice from fresh citrus). If you like a thicker vinaigrette, decrease the vinegar.
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