Mango Mustard Seed Sauce

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Mango Mustard Seed Sauce

 

1 1/2 tablespoons yellow or black mustard seeds

1 cup fresh mango puree from 2 ripe mangoes

2 teaspoons finely minced ginger

1 teaspoon fined minced garlic

1/2 teaspoon fragrant curry powder

1/2 cup fresh grapefruit juice

2 teaspoons sherry vinegar

1 1/2 teaspoons hot sesame oil (with chile)

1/3 cup chopped ripe fresh banana, optional

1 teaspoon honey to taste

salt to taste

freshly ground white pepper to taste

 

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.

Yields 2 cups.

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