Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 785.54 Kcal (3289 kJ) | ||
| Calories from fat | 716.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.61g | 122% | |
|---|---|---|---|
| Sodium | 1803.81mg | 75% | |
| Potassium | 235.79mg | 5% | |
| Total Carbs | 11.82g | 4% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 4.71g | 19% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 26.4mg | 44% | |
| Iron | 2.5mg | 14% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 245.86 Kcal (1029 kJ) | ||
| Calories from fat | 224.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.92g | 122% | |
|---|---|---|---|
| Sodium | 564.56mg | 75% | |
| Potassium | 73.8mg | 5% | |
| Total Carbs | 3.7g | 4% | |
| Sugars | 0.96g | 12% | |
| Dietary Fiber | 1.47g | 19% | |
| Protein | 1.95g | 12% | |
| Vitamin C | 8.3mg | 44% | |
| Iron | 0.8mg | 14% | |
| Calcium | 24.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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