| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | Ckright2 | 1 | servings | |
INGREDIENTS
| 1 1/2 | tb | Yellow or black mustard seeds |
| 1 | c | Fresh mango puree |
| (from 2 ripe mangoes) | ||
| 2 | ts | Finely minced ginger |
| 1 | ts | Fined minced garlic |
| 1/2 | ts | Fragrant curry powder |
| 1/2 | c | Fresh grapefruit juice |
| 2 | ts | Sherry vinegar |
| 1 1/2 | ts | Hot sesame oil; (with chile) |
| 1/3 | c | Chopped ripe fresh banana; optional |
| 1 | ts | Honey; or to taste |
| Salt; to taste | ||
| Freshly ground white pepper; to taste |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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