Whole-Grained Mustard and Lemon Dressing


by Chef s Melinda Blanchard and Robert Blanchard


  • 2 tablespoons whole-grain mustard
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup olive oil


  1. In a small bowl, whisk together the mustard, vinegar, lemon juice, salt and pepper. Gradually whisk in the oil until the dressing is emulsified.


This segment appears in show #2811. Recipes reprinted from At Blanchard's Table: A Trip to the Beach Cookbook, Harvard Clarkson Potter 2003 © 2003 Melinda Blanchard and Robert Blanchard Used with permission
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