Mango Mustard Seed Sauce

Name: Mango Mustard Seed Sauce
Yield: Makes about 2 cups
Ingredients: 1½ teaspoons hot pepper sesame oil; 2 teaspoons sherry vinegar; ½ cup or so fresh grapefruit juice; ½ teaspoon fragrant curry powder; Salt and freshly ground white pepper to taste; Salt and freshly ground white pepper to taste; 1 teaspoon honey, or to taste; ⅓ cup chopped ripe banana (optional); 2 tablespoons yellow or black mustard seeds; 2 tablespoons yellow or black mustard seeds; 2 teaspoons minced fresh ginger; 1 teaspoon finely minced garlic; 1 cup fresh mango puree (from 2 ripe mangoes); 1 cup fresh mango puree (from 2 ripe mangoes)

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

This delicious fresh sauce is great with grilled white meats or fish. Thinned with additional juice or stock, it can become a dressing for savory salad greens. Fresh mango puree is my first choice, but you might find frozen puree if your market carries Hispanic foods, and canned puree is available in Indian groceries.

Ingredients

2 tablespoons yellow or black mustard seeds
1 cup fresh mango puree (from

Sauce
Vegetarian
Gluten-free

Method

In a small, dry sauté pan over medium heat, toast the mustard seeds until they just begin to pop. Immediately cover the pan (so they don’t pop out) and remove from the heat. Combine all the ingredients except the salt and pepper in a blender or food processor and blend to produce a smooth sauce. Taste and season with salt and pepper. Store covered in the refrigerator for up to 3 days.