- 2 bunches scallions (about 18 scallions)
- 3/4 cup Dijon mustard
- 1 1/2 cups olive oil
- Salt and freshly ground black pepper
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 1 minute. 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 in jars for up to a month.
Serving Size = 2 tablespoons
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
163 calories; 17g total fat; 0mg cholesterol; 231mg sodium; 3g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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