mango mustard seed sauce
- Categories
- Ckright2
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1½ tablespoon | Yellow or black mustard seeds |
| 1 cup | Fresh mango puree |
| (from 2 ripe mangoes) | |
| 2 teaspoons | Finely minced ginger |
| 1 teaspoon | Fined minced garlic |
| ½ teaspoon | Fragrant curry powder |
| ½ cup | Fresh grapefruit juice |
| 2 teaspoons | Sherry vinegar |
| 1½ teaspoon | Hot sesame oil; (with chile) |
| ⅓ cup | Chopped ripe fresh banana; optional |
| 1 teaspoon | Honey; or to taste |
| Salt; to taste | |
| Freshly ground white pepper; to taste |
Place mustard seeds, dry, in a small saute pan over moderate heat and toast until they just begin to pop. Immediately cover and remove from heat. Set aside. Combine mustard seeds and remaining ingredients in a blender or food processor and briefly blend to produce a smooth sauce. Store covered and refrigerated for up to 3 days. This recipe yields approximately 2 cups of sauce.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9614 broadcast 07-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-06-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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