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Piccata Mustard


Geoffrey Zakarian

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This content is created or selected by the Healthgrades editorial team and is funded by an advertising sponsor. The content is subject to the Healthgrades medical review process for accuracy, balance and objectivity. The content is not edited or otherwise influenced by the advertisers appearing on this page except with the possible suggestion of the broad topic area. For more information, read the HealthGrades advertising policy.


This recipe for Piccata Mustard can go with almost anything, whether it's a leisurely lunch-time sandwich or the side condiment to a full meal.

Yields: 2 cups


  • 1 ½ cups Dijon mustard
  • 2 tablespoons capers, minced
  • 1 tablespoon shallots, minced
  • ¼ cup parsley, finely minced
  • 3 each lemon zest
  • 2 each lemon juice
  • 2 tablespoons sunflower seed oil
  • 2 tablespoons melted butter, cooled but not firm
  • Fresh cracked pepper 

Method of Preparation:

1. In a medium sized mixing bowl, combine all ingredients except the butter. Using a whisk, emulsify the oil by slowly streaming it into the bowl. Whisk in the cooled but still melted butter to finish. Season with fresh cracked pepper.

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