I have a very beautiful friend, Mariel Hemingway. She eats all organic foods, only fish, no meat, and she includes no carbs whatsoever in her diet. She makes a double dinner every night: one for her, one for the fam. However, when she makes this one really crazy blender sauce, it gets passed to everyone. (Mariel makes half of her food for each day in a blender.) The sauce is awesome with chicken, pork, meat, or fish. This is my version of her specialty. I call it Mariel’s Sauce for “Mish”—meat or fish.
Recipe information
Yield
4 servings
Ingredients
3 tablespoons red wine vinegar
3 tablespoons pitted kalamata olives
A pinch of Stevia or Splenda (no-carb sweetener) or a drip of honey
1/2 cup yellow mustard (Mariel likes French’s brand)
2 cups spinach leaves, coarsely chopped
1 cup (about 20 leaves) basil
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
Salt and freshly ground black pepper
Preparation
In a blender combine the vinegar, olives, no-carb sweetener or a drip of honey, mustard, spinach, and basil. Blend on high speed and stream in the EVOO. Season with salt and pepper.
