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Baked Mustard Dressing

Photo: John Kernick
Total time 25 mins
Yield makes 1 1/2 cups
Alex Guarnaschelli, host of TV's Alex's Day Off, loves this ingenious dressing. It's a great replacement for oily vinaigrettes in dishes like potato salad.

Ingredients

  • 1/2 cup Dijon mustard
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tablespoons sherry vinegar
  • 1 teaspoon capers, minced, plus 1 teaspoon of brine from the jar
  • 1/3 extra-virgin olive oil
  • 1/3 cup canola oil
  • 2 tablespoons whole-grain mustard
  • Kosher salt

How to Make It

  1. Preheat the oven to 325° and line a baking sheet with foil. Spread 6 tablespoons of the Dijon mustard on the prepared baking sheet a scant 1/4 inch thick. Bake the mustard for 10 to 12 minutes, until a crust forms on the surface and the mustard feels slightly firm.

  2. In a blender, combine the baked mustard, lemon juice, vinegar, capers and brine with the remaining 2 tablespoons of Dijon mustard and blend until smooth. With the blender on, drizzle in the olive oil and canola oil until thick. Transfer the dressing to a jar; stir in the whole-grain mustard. Season with salt and serve.