Mustard-Leaf Sauce

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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.

Reprinted with permission from Jekka's Herb Cookbook by Jekka McVicar, Firefly Books 2012.

Categories: 
Condiments/Chutneys
Tags: 
mustard
Yield: 
Serves 2-4
  • Jekka McVicar's herb garden for hospice

    Jekka McVicar is a gardening legend in her native England, and she tells Lynne about her latest project, a herb garden for the RHS Chelsea Flower Show in London with a heartfelt purpose.

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