Mustard-Leaf Sauce

Stockbyte

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
  • Straight, no chaser: Appreciating real tequila

    Throughout history, the agave plant has been a provider of many things -- the most commonly-known being tequila. For author Lucinda Hutson, the agave plant and its various products holds a special place in her heart, and in her book, ¡Viva Tequila!: Cocktails, Cooking, and Other Agave Adventures.

Top Recipes

In Ethiopia, fearing famine and farming teff

Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia.