This is a lovely, spicy, warm flavored sauce that can be adapted by adding other ingredients. I often stir in hard-boiled eggs or bread crumbs soaked in vinegar, which adds different textures.

Serve with fish, cooked meats, cheese and salads.

(Lynne Rossetto Kasper's interview with Jekka McVicar.)

Ingredients

• 2 1/2 cups mixed mustard greens (red or yellow), washed and roughly chopped
• 1 clove garlic, crushed
• 2-3 tbsp white wine vinegar or herb vinegar
• 1/3 cup olive oil
• Salt and freshly ground black pepper

Put the mustard leaves and garlic into a food processor and blend with 2 tsp vinegar. With the processor still running, add the olive oil in a slow stream, season to taste, then add the remaining vinegar if required.