Mango Mustard Seed Sauce

Recipe Ingredients

1 1/2 tablespoons	22ml	Yellow or black mustard seeds
1 cup	237ml	Fresh mango puree
		(from 2 ripe mangoes)
2 teaspoons	10ml	Finely minced ginger
1 teaspoon	5ml	Fined minced garlic
1/2 teaspoon	2.5ml	Fragrant curry powder
1/2 cup	118ml	Fresh grapefruit juice
2 teaspoons	10ml	Sherry vinegar
1 1/2 teaspoons	7.5ml	Hot sesame oil (with chile)
1/3 cup	48g / 1.7oz	Chopped ripe fresh banana - optional
1 teaspoon	5ml	Honey - or to taste
		Salt - to taste
		Freshly ground white pepper - to taste

Recipe 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.

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

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