Velvety Warm Mustard Pepper Sauce
September 23, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Seafood Recipes, New Seafood Recipe, Sauce
 | Velvety Warm Mustard Pepper Sauce – This creamy, Southern style, mustard sauce recipe is absolutely heavenly when served with seafood. First blended, and then simmered stove top, this sauce has an original mix of creamy and fiery all at the same time. Be sure to let us know if you liked this quick and easy recipe as much as we did. Prep Time: 10-15 mins |
Ingredients to make Velvety Warm Mustard Pepper Sauce
1 c Chopped mustard greens OR Swiss Chard
1/2 c Coarsely chopped green pepper
1 lg Red-ripe tomato, cored,quartered
1/4 c Loosely packed chopped cilantro
2 Fresh hot green chiles,stemmed, seeded
2 Garlic cloves, peeled
1 tb Mild olive oil
1/2 ts Ground cumin
1/2 ts Ground coriander
1 tb Dijon-style mustard
1 ts Sugar
1/2 ts Salt, or to taste
1/3 c Heavy cream
**A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.
Directions to make Velvety Warm Mustard Pepper Sauce
Step 1:Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside.
Step 2:Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes.
Step 3:Makes about 2 cups.
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