This velvety-warm mustard-pepper sauce offers a sophisticated blend of earthy greens, bright tomato acidity, and the sharp kick of fresh green chiles. The base of Swiss chard and red pepper provides a lush, vibrant foundation, while Dijon mustard and warm spices like cumin and coriander add depth and complexity. Finished with heavy cream, the sauce achieves a luxurious, silky texture that clings beautifully to proteins. It is an exceptional accompaniment for grilled fish, seafood, or firm tofu, elevating simple dishes with its robust, home-style Indian flavors. Quick to prepare yet deeply flavorful, this sauce brings a restaurant-quality finish to your everyday dinner table without requiring hard-to-find ingredients.
The East: Velvety-Warm Mustard-Pepper Sauce
Description
This velvety-warm mustard-pepper sauce offers a sophisticated blend of earthy greens, bright tomato acidity, and the sharp kick of fresh green chiles. The base of Swiss chard and red pepper provides a lush, vibrant foundation, while Dijon mustard and warm spices like cumin and coriander add depth and complexity. Finished with heavy cream, the sauce achieves a luxurious, silky texture that clings beautifully to proteins. It is an exceptional accompaniment for grilled fish, seafood, or firm tofu, elevating simple dishes with its robust, home-style Indian flavors. Quick to prepare yet deeply flavorful, this sauce brings a restaurant-quality finish to your everyday dinner table without requiring hard-to-find ingredients.Ingredients
Directions
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Place the Swiss chard, red pepper, tomato, cilantro, green chiles, and garlic into a blender or food processor.
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Process the mixture until it is smoothly pureed. Set the puree aside.
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Heat the olive oil in a 2-quart saucepan over medium-high heat.
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Add the pureed vegetable mixture to the hot oil and cook, stirring constantly, for 5 minutes.
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Stir in the Dijon mustard, sugar, salt, ground cumin, ground coriander, and heavy cream.
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Bring the sauce to a boil, then reduce the heat to low.
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Cover the saucepan and simmer gently until the sauce thickens, about 12 to 15 minutes.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 16.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 43.2mg2%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 1.9g8%
- Sugars 0.4g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe yields approximately 2 cups of sauce, which is sufficient for about 1 1/2 pounds of cooked fish, seafood, or firm cubed tofu.
For a vegan variation, substitute the heavy cream with an equal amount of full-fat coconut milk or cashew cream to maintain the velvety texture.
If you prefer a milder heat level, remove only the seeds from the green chiles or reduce the quantity to one chile.
Mustard greens can be used as a substitute for Swiss chard if preferred, though the flavor profile will be slightly more pungent.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or cream if the sauce has thickened too much.
