Prune Nut Sauce

Name: Prune Nut Sauce
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 100 g Prune; about 3 Tbsp (48 ml) Dijon Mustard; 2 tsp (10 ml) Olive Oil; water to mellow Water

Independent adaptation of a publicly published Pascal Aussignac recipe. Not affiliated with, sponsored by, or endorsed by Pascal Aussignac.

GREAT ON · BABY CORN; CHICORY; COURGETTE; SALAD LEAVES

Great on Baby corn; chicory; courgette; salad leaves.

Nutty sauce for vegetables and noodles.

On the jar

PRUNE

Method: blend
Yield: about ¾ cup
Ingredients: 4

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 48 mlOlive Oil 10 ml

Ingredients

Prune100 g
Dijon Mustardabout 3 Tbsp (48 ml)
Olive Oil2 tsp (10 ml)
Waterwater to mellow

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Prune Nut Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 3 national awards

Garlic Lemon Nut Sauce★ STARRED KITCHENOn the jar: TAHINI
Tahini Nut Sauce★ STARRED KITCHENOn the jar: POURABLE
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Provenance

Pascal Aussignac works in Gascon / southwest French at Club Gascon; credentials include Michelin 1* (Club Gascon, London, historically).

Originally published as Prune Mustard Sauce.

Adapted from a Pascal Aussignac recipe (Pascal Aussignac / Great British Chefs (charred baby corn salad)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Pascal Aussignac / Great British Chefs (charred baby corn salad) (published as “Prune Mustard Sauce”). Full citation lives in Provenance.

Companion jar