Ingredients
1 garlic clove
1/4 teaspoon coarse kosher salt
1 cup mayonnaise
2 tablespoons coarse-grained Dijon mustard
1 tablespoon fresh lemon juice
Method
Sources
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dataset
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Gathered
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Visible mustard seeds — sausage, vinaigrettes, cheese boards
Mill whole grains into flour — wheat, corn, rice, spelt
Hand blender for emulsifications, purees, soups, sauces
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Mill whole grains into flour — wheat, corn, rice, spelt
Hand blender for emulsifications, purees, soups, sauces
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt). Transfer garlic mixture to small bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead; cover tightly and refrigerate.