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

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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