Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Scallion Mustard

Scott Phillips

Yield: Yields 2-1/2 cups.

 

Ingredients

  • 2 bunches scallions (about 18 scallions)
  • 3/4 cup Dijon mustard
  • 1-1/2 cups olive oil
  • Salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per Tbs.
      Calories (kcal) : 80
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Wash the scallions under cold water and coarsely chop them, separating white and green parts. Bring a pot of salted ­water to a boil and blanch the green parts for 1min., rinse under cold water, drain, and dry thoroughly. In a food processor, chop the white and green parts together. Add the mustard and continue to process until smooth. Slowly add the olive oil until incorporated. ­Season to taste with salt and pepper; refrigerate.  

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks