|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@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.
Random recipe of the day