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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. Slideshow: Great Salad Dressings 

Alex Guarnaschelli
Alexandra Guarnaschelli
August 2012

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Credit: © John Kernick

Recipe Summary

total:
25 mins
Yield:
makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The dressing can be refrigerated for up to 3 days.

Serve With

Warm new potatoes.

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