Raw, roasted, sautéed or grilled, vegetables almost always taste better when drizzled with a little dressing. While a cold, creamy topping is a sure fit with crisp salads, something warm may work better with a steaming serving of greens or other veggies. This simple sauce is made from pantry staples – stone-ground mustard, velvety extra-virgin olive oil and lemon – and whisked to rich, pourable perfection over low heat on your stove. It’s great over grains or gluten-free pasta, too!
Warm Lemon-Dijonette Dressing
¼ cup extra virgin olive oil
1 clove garlic, diced
1 Tbsp. stone ground mustard
Freshly ground black pepper, to taste
Juice of ½ or whole lemon
2 tsp. lemon zest
¼ cup scallions or green onions, chopped
- In saucepan over low heat, combine olive oil, garlic and lemon juice.
- When warm, add mustard, pepper and scallions.
- Stir dressing until a rich sauce forms.
- Serve immediately drizzled over greens or veggies.