Master
Three Mustard Vinaigrette  

Makes about 2 cups

• 2 tablespoons Dijon mustard

• 2 tablespoons Pommery mustard      

• 2 tablespoons dry hot Chinese mustard

• 1/2 cup naturally brewed rice vinegar

• 1 bunch scallions sliced, white and green part separated

• 2 cups grapeseed or canola oil for cooking

• Kosher salt and freshly ground black pepper

In a blender, combine the 3 mustards and naturally brewed rice vinegar and blend until smooth. Add the scallion whites and blend.  While blending, drizzle the oil in a thin stream until emulsified.  Season with kosher salt and freshly ground black pepper. 

©2006 Ming Tsai