Parsley

SESAME JADE SAUCE

March 20, 2016
Author Notes

This is just one of the unique and highly flavored creations of the owner/chef/founder of the Five Spice Café (R.I.P.) in Burlington VT.(one of our favorite towns in New England.) Over a span of many years, we ate there on every visit ,and I was lucky enough to be given this recipe on one of those delicious occasions. It is very quick to prepare, as it all comes together in a food processor. Essentially an Asian mayonnaise, it can be used to dress a noodle, vegetable or protein salad, to spread on a bao or sandwich, or as a dip for crudites,Shrimp, dumplings or fried chicken. This is not at all hot-spicy, but if you want it fiery, carefully add some chili paste, sriracha, or dry chile flakes.

LE BEC FIN

  • Makes ~ 4 1/2 cups
Ingredients
  • 2 C Flat Parsley* leaves and Stems, Soaked, drained, dried, then chopped in cuisinart
  • 1/4 C Red Wine Vinegar
  • 1/4 C Dijon Mustard
  • 3/4 T Kosher Salt
  • 1/2 T Garlic, minced
  • 1 1/2 T Ground Toasted Cumin Seeds
  • 1/2 T Dry Mustard Powder
  • 3 Whole Eggs
  • Juice of 2 Limes (start with 1 ; taste and add rest if needed
  • 1/2 T Light Soy Sauce
  • 1/4 C Sesame Oil (I prefer Maruhon)
  • 3 C Vegetable Oil
In This Recipe
Directions
  1. Process the parsley in cuisinart then add vinegar through soy sauce. Drizzle in Oils until combined. Adjust seasonings . Do not over mix. * if you are a cilantro fan, it might sub well for the parsley.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.