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Scallion Mustard

Scott Phillips

Yield: Yields 2-1/2 cups.



  • 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


  • 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.  


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