This was lovely, and came together in under five minutes. It bears no relation to the sweet, minty sauce served with lamb; this is an astringent, tangy, mint sauce that made a simple salmon fillet come vibrantly to life. I imagine that this would taste delicious on green beans as well.
The inspiration recipe called for 3/4 cup of olive oil and used it once everything else had been mixed together to emulsify the sauce into a sort of mayonnaise consistency. I took the oil down to one tablespoon and blitzed everything at the same time. I am sure the other sauce is delicious, but I have absolutely no complaints about mine.
1/2 cup mint leaves
1 1/2 Tbsps Dijon mustard
1 1/2 Tbsps grain mustard
3 Tbsps white wine vinegar
1 Tbsp olive oil
Blitz in the blender until the mint is in tiny flecks. Serve.
As simple as that.
Inspiration recipe, here.
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