Mango mustard seed sauce

1 servings

Ingredients

Quantity 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

Directions

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.

Related recipes