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.
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.
Do you want a great party, complete with music, dancing, piñatas and incredible food? Go to a Cinco de Mayo fiesta -- or throw one yourself. Pati Jinich, an expert in all things Mexican and host of Pati's Mexican Table, gives some guidance and inspiration.