| 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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