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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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