Friday, March 15, 2013

BAKED MUSTARD DRESSING FOR NEW POTATOES!


If you are making corned beef and cabbage for the holiday.  Try this dressing to spice up your boiled potatoes.  It is amazing and the weirdest recipe yet!

Ingredients:
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2 Tbl sherry vinegar
1 tsp capers minced
1 tsp brine from caper jar
1/3 cup extra virgin olive oil
1/3 cup canola oil
2 Tbl whole grain Dijon mustard
chives or parsley for garnish
salt

Roast your new potatoes in the oven as usual.

Preheat oven to 325 degrees
Line a baking sheet with aluminum foil.  Spread 6 Tbl of Dijon mustard on the foil to about 1/4 inch thick.  Bake the mustard for 10-12 minutes in the oven until a crust forms on the surface and it is firm to the touch.

In a blender combine baked mustard, lemon juice, vinegar, capers and brine and remaining 2 Tbl Dijon mustard.  Blend until smooth.  With the blender on drizzle in the oils until thick.  Transfer the dressing to a bowl.  Add the whole grain mustard and stir.  Season with salt and pour over your warm new potatoes.  Top with garnish.

I know it may sound weird but it is delicious.  The dressing can be refrigerated for up to 3 days.

HAPPY ST. PATRICK'S DAY!
ENJOY!

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