Parsley-Mustard Sauce
This delicious salsa is great on corned-beef sandwiches as well as on grilled lamb, veal, or even a melted-Gruyère sandwich.
Ingredients
1/4 cup plus 2 tablespoons finely diced shallots
1/4 cup red wine vinegar
3/4 cup chopped flat-leaf parsley
1 tablespoon whole grain mustard
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 lemon, for juicing
Kosher salt and freshly ground black pepper
Preparation
Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Pound the parsley with a mortar and pestle and add it to the shallots. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt, if you like. Be careful not to overseason, since the corned beef may be on the salty side.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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