Corn Mustard Dressing

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  • 2 tablespoons finely chopped shallots
  • 2 teaspoons poached or roasted garlic
  • ¼ cup double strength, unsalted homemade chicken or vegetable stock or your favorite canned broth
  • 1 tablespoon Dijon mustard, or to taste
  • ½ cup Spectrum Naturals unrefined corn oil
  • 1 teaspoon fresh lemon juice
  • Sea salt and freshly ground pepper to taste


Combine the shallots, garlic, and stock in a blender or food processor and blend until smooth. Add the mustard. With the motor running, slowly add the oil in a thin stream and blend until the dressing is smooth and thickened. Stir in the lemon juice, taste, and season with salt and pepper. Store covered in the refrigerator for up to 3 days.