Curry Mustard Bitchin’ Sauce

Mr. Hausfrau tends to get into ruts with foods, particularly breakfast.

For example, there was that 5 month period when he ate cottage cheese and berries every day for breakfast. Another time, he started the day with a yogurt and a banana, every day of the week, for 3 months. Oatmeal made it’s appearance every morning for another period of 4 months. Every. Day.

I’m afraid he’s rubbed off on me. Last week, I had a seared tempeh veggie bowl with Bitchin’ Sauce for lunch on Monday, Tuesday, Wednesday . . . you get it.

Admittedly, there was a little bit of variety with the veggies and carb. Soba noodles one day. Brown rice another. Cauliflower. Brocolli.

The star of the show was that creamy, dreamy, spiced and bright Bitchin’ Sauce. Lots of it, front and center, every day. Tossed and covered. Smothered. It was like Waffle House up in here. With a full set of teeth.

I’m not sick of it yet. In fact, I dreamt about Bitchin’ Sauce the other night. The details are fuzzy, but I woke up all hot and bothered, wondering if Bitchin’ Sauce would work as an oatmeal topping.

Would it be too dramatic to say that I owe Melissa from The Faux Martha my first-born for bravely deconstructing the sauce label and creating her recipe?

Oh, wait. I’m not having children.

Um. Does anyone want to offer up one of their own? We can wait until they become teenagers, if that’s more convenient for y’all.

With the most recent batch, I decided to play around with Melissa’s recipe, reminded by a love of curry and mustard, recently brought to my attention by Julie at Table for Two with her rendition of curry salad dressing from Chicken Kitchen. You still following this?

So, two recipes came together in rapture and made a baby. Which, to reiterate an earlier point, is not to be confused with me making a baby.

It’s Curry Mustard Bitchin’ Sauce, and it’s every bit as addicting as the original flavor. Feel free to eat it every day of the week. In fact, I encourage it.

Curry Mustard Bitchin Sauce
(Adapted from Faux Martha, inspired by Table for Two)

3/4 cup + 2 tablespoons water

1/2 cup + 2 tablespoons olive oil

1/2 cup raw almonds, soaked 4 hours and drained

1/4 cup lime juice

3 tablespoons nutritional yeast

1/4 teaspoon garlic powder

2 teaspoons Bragg’s liquid aminos

1/2 teaspoon salt
2 teaspoons curry powder
1 teaspoon ground mustard powder
1/4 teaspoon coriander

Place all the ingredients in the blender and blend 2-3 minutes, until sauce is thick and creamy. Store in a tightly covered jar. Will keep for 1 week.