In a blender, combine the three 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 pepper.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (33%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 859.9mg||30 %|
|Potassium 348.6mg||9 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 6g|
|Protein 4.5g||6 %|
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Calories per serving: 73
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