This entire meal was inspired by my friend Mollie Katzen.
She posted the following on Facebook and I thought to myself “How can I create entire meal around this wonderful recipe.”
Prepare to fall in love with this ridiculously simple little sauce. Best on roasted Brussels sprouts, but good on fish, tofu, portobellos, eggplant slices – any savory cooked anything.
Please don’t use any syrup other than pure maple. Nothing “maple-ish” or “maple-esque,” or heaven forbid, “maple-flavored.” Promise me. And I promise you your ingredient integrity will be rewarded.
It keeps forever in a tightly lidded jar or container in the refrigerator.
1/2 cup Dijon mustard
1/3 cup pure maple syrup
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
Optional: A few drops of chile oil or some red pepper flakes to taste
Combine all the ingredients in a medium-small bowl, and whisk until blended. Serve at room temperature.
Makes just under 1 cup.
I didn’t have Brussels Sprouts, which Susan and I love and eat once a week, but we did have asparagus.
To 1/2 pound of ground turkey I added 1 finely grated carrot, 1 finely diced shallot, 1 heaping tablespoon of chopped cilantro–who knows, maybe it was closer to 2 tablespoons! Some salt and pepper and three incredibly tasty burgers.
Now, you may wonder to yourself, “Why only 1/2 pound.?”
I will explain. I am usually cooking only for Susan and I and I used the other 1/2 pound of ground turkey the night before for Stuffed Peppers:
Continuing right along, I made three burgers (Susan’s Mom ate over for dinner). I roasted the asparagus for about 10 minutes at 450. And I toasted the Quinoa to which I added 1 finely diced shallot and a cup of currants.
Mollie’s simple, but magical sauce, we all enjoyed on the asparagus, the quinoa, and the burgers!