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
  • Nordic cuisine: Leave the herring, take the taco quiche

    With almost 800 pages of recipes and striking photography, Magnus Nilsson's The Nordic Cookbook is the definitive work on the food cultures of his native land. He spoke with Melissa Clark about the impact winter has on the Nordic countries, the common source of everyone's family herring recipe, and the enduring popularity of taco quiche.

Top Recipes

Reviving an 8,000-year-old winemaking tradition in Georgia

John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.