Easy peasy - but better when you actually HAVE dijon mustard, which I did not, so I faked it with mustard and mayonnaise and kept my fingers crossed.( I swear I thought I had some - This is a staple for sandwich lovers like us - but I only had stone ground mustard - delicious, but not dijon). I did buy a zester for this endeavor, because the recipe calls for fresh lemon peel - I usually grate when I have to use peel, but I'm working on my skills here. Zesting is fun. Even Jack liked it. I love the smell of lemon. Anyway, you zest and mash with salt - sort of of like pureeing garlic. I think I'm going to have to invest in a mortar and pestle. I didn't know how much you had to mash to be a master cook.
Anyway, mash and mix with with fresh squeezed lemon juice, mustard, fresh ground pepper and "fine fresh oil" I never think of oil as fine or fresh, but I use EVOO - Good enough! You have whisk well and add the oil slowly for proper emulsion. JC says you can dump it a jar and shake it too, but the oil doesn't mix well that way.
There is a glimpse of this in the next post - a beautiful yellow. It tasted OK, but more bland than I'm accustomed to in a salad dressing. I like spices. Feedback- Jeff and Jack thumbs down - Harrison - OK, but don't go out of your way to make it again. Agreed. It probably would have been better with dijon.
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