Light Mustard Pepper Dressing

This is a lovely, zippy dressing with the original ingredients. Adding the optional ones gives you a lovely little sauce that is the perfect counterpoint to the richness of crabcakes. Adapted from Savannah Seasons.

• Ready In: 13 mins
• Serves: 4-6

Ingredients

• 1⁄3 cup extra virgin olive oil
• 2  tablespoons wine vinegar
• 1  teaspoon dijon-style mustard
• 1  teaspoon  powdered dry mustard
• 1  tablespoon  toasted mustard seeds
• 1  teaspoon kosher salt
• 1  teaspoon fresh cracked pepper
• 2  tablespoons hot water
• 1  tablespoon  jalapeno mustard (optional) or 1  tablespoon  horseradish mustard (optional)
• 1  egg yolk, beaten (optional)

Directions

1. In a small bowl, whisk together the oil, vinegar, mustards, mustard seeds, salt and pepper.
2. If desired, add spicy mustard.
3. Add the hot water, and whisk well to combine.
4. If desired, add egg yolk, and whisk again.
5. Let sit for at least 1 hour for flavours to meld.