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
  • From Delmonico's to Howard Johnson's: Ten restaurants that changed America

    Food historian Paul Freedman's book, Ten Restaurants That Changed America, tells the history of American restaurants (and America itself, for that matter) through those ten establishments. He tells Lynne Rossetto Kasper why Howard Johnson's is on the list, why McDonald's isn't, and how New York City's famed Delmonico's started it all.

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