The East: Velvety-Warm Mustard-Pepper Sauce

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.

Cooking Method: Boiling

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 16.2

Dietary: Gluten-free, Vegetarian

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

1 cups Swiss chard, coarsely chopped
1 large red pepper, cored and quartered
1 medium ripe tomato, cored and quartered
1/4 cups loosely packed chopped cilantro
2 cloves garlic, peeled
1 tablespoons mild olive oil
1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1 tablespoons Dijon-style mustard
1 teaspoons sugar
1/2 teaspoons salt, or to taste
1/3 cups heavy cream

Directions

1
Place the Swiss chard, red pepper, tomato, cilantro, green chiles, and garlic into a blender or food processor.
2
Process the mixture until it is smoothly pureed. Set the puree aside.
3
Heat the olive oil in a 2-quart saucepan over medium-high heat.
4
Add the pureed vegetable mixture to the hot oil and cook, stirring constantly, for 5 minutes.
5
Stir in the Dijon mustard, sugar, salt, ground cumin, ground coriander, and heavy cream.
6
Bring the sauce to a boil, then reduce the heat to low.
7
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.

Keywords: mustard sauce, indian sauce, pepper sauce, chard sauce, seafood sauce, tofu sauce, creamy sauce, spicy sauce, vegetable puree, dijon mustard, green chile, swiss chard, red pepper, cilantro, garlic, cumin, coriander, quick dinner, homemade sauce

Read it online: https://www.chefs-mate.com/recipe/the-east-velvety-warm-mustard-pepper-sauce/