Mango-mustard seed sauce

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Yellow or black mustard seeds
1 cup Fresh mango puree; (from 2 ripe mangoes)
2 teaspoons Finely minced ginger
1 teaspoon Finely minced garlic
½ teaspoon Fragrant curry powder
½ cup Fresh grapefruit juice
2 teaspoons Sherry vinegar
1½ teaspoon Chile-sesame oil
⅓ cup Chopped ripe fresh banana; optional
1 teaspoon Honey or to taste
Salt
Freshly ground white pepper
3 days.
2 cups. Each tablespoon: 11 calories; 9 mg sodium; 0 cholesterol;

Directions

There is an article in the LA Times about mustard. Here are 2 of the recipes. Second one sounds like it would be great with the addition of some habs! Would it keep longer with additional vinegar? The Seed of a Bright Idea By JOHN ASH This is a delicious fresh sauce that is great with grilled white meats or fish. It can also be thinned with additional juice or stock to be used as a dressing for savory salad greens, including arugula, mustard or mizuna.

Place mustard seeds in small skillet over medium heat and toast until they just begin to pop. Immediately cover and remove from heat. Let cool.

Briefly process mustard seeds, mango puree, ginger, garlic, curry powder, grapefruit juice, vinegar, chile-sesame oil, banana, honey and salt and pepper to taste in blender or food processor to produce smooth sauce. Cover and refrigerate up to

0 fat; 2 grams carbohydrates; 0 protein; ⅒ gram fiber.

Special to The Times; Ash Is a Cookbook Author and Culinary Director for Fetzer Vineyard's Food

Posted to CHILE-HEADS DIGEST V4 #220 by Judy Howle <howle@...> on Nov 30, 1997

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