Mayhaw Vinaigrette

Quincy L. Cheek
Quincy L. Cheek

It’s Mayhaw time in Louisiana, so whip up a batch of this mayhaw vinaigrette that is sure to please!  It’s excellent on salads, as a dipping sauce for egg rolls, or for use as a meat marinade prior to grilling or baking.




1 Cup Mayhaw Juice
1/3 Cup Water
½ Tablespoon Cornstarch
2 ½ Tablespoon Balsamic Vinegar
½ Teaspoon Salt (Or To Taste)
Pinch Black Pepper
½ C + 1 Tablespoon Sugar



Combine juice, water, cornstarch, vinegar, salt and black pepper, mix well.  Heat in small pot over medium heat until mixture changes from milky brown to clear brown.  Add sugar, mix well and bring to a boil. Cook for two minutes and remove from heat. Yield 1 ½ cup.