Andouille and Apple Vinaigrette - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

INGREDIENTS

1/2 cup olive oil
1 pound apples, peeled, cored and fine diced
1/2 cup light brown sugar
1/2 cup creole mustard
2 ounces apple cider vinegar
1/2 cup balsamic vinegar
1 cup apple juice
1 cup olive oil

PROCEDURE

• IN A HEAVY SAUCE POT ON MEDIUM HEAT ADD OIL AND RENDER ANDOUILLE
• ADD DICED APPLES AND BROWN SUGAR AND COOK UNTIL SUGAR IS DISOLVED.
• NEXT STRAIN OIL IN A PAN AND SET ANDOUILLE AND APPLES ASIDE.
• ADD YOUR CREOLE MUSTARD, APPLE CIDER VINEGAR, BALSAMIC VINEGAR AND APPLE JUICE IN ROBO-COUPE TURN ON AND SLOWLY ADD YOUR RENDERED OIL AS WELL AS OTHER OIL.
• POUR IN A CONTAINER AND STIR IN APPLES AND AN ANDOUILLE.
• COVER AND LABEL AND REFRIDGERATE.