Mustard Free Herb & Ginger Schug
This vibrant green sauce is punchy, aromatic, and deeply satisfying — built on a base of fresh cilantro and flat-leaf parsley, then layered with garlic, bright lemon juice, and a warming hit of fresh ginger. The addition of ground turmeric and Ceylon cinnamon gives it a subtle complexity that sets it apart from a standard herb sauce, making it feel almost exotic without being fussy. Everything comes together in a food processor in just a few pulses, so you're looking at minimal effort for maximum flavor payoff. For anyone navigating mustard-free cooking, condiments and sauces are often the trickiest category — store-bought options are riddled with mustard seed, mustard flour, or mustard oil hiding in the fine print. This recipe sidesteps all of that entirely, relying on whole herbs, spices, and good olive oil to build bold, complex flavor from scratch. A short rest in the fridge before serving lets the flavors bloom and meld, so patience pays off here. Spoon it over roasted vegetables, grilled proteins, or eggs, and it instantly elevates whatever it touches.
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Learn more →Ingredients
8 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 1 cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 cloves garlic, peeled
- 1 tbsp fresh ginger, peeled and roughly chopped
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil
Instructions
- 1
Combine the cilantro, parsley, garlic, ginger, turmeric, Ceylon cinnamon, and salt in the bowl of a food processor. Pulse 8–10 times until the herbs and garlic are roughly broken down and the mixture looks coarsely chopped.
- 2
Add the lemon juice and pulse 3–4 more times to incorporate.
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