Yield
Makes ½ cup
Photo: Rinne Allen

How to Make It

Put the mustard in a small heavy bowl that won’t move around when you start whisking. Slowly whisk in the olive oil to emulsify. If it gets too thick, dilute with a touch of water.  Once the oil is incorporated, add the lemon juice and vinegar, season with salt and pepper to taste, and finish with the parsley.

A New Turn in the South: Southern Flavors Reinvented for Your Kitchen

You May Like

Ratings & Reviews