Papaya MustardFrom champagnetime 1 year ago
- 2 tablespoons mustard powder, preferably Coleman's shopping list
- 1/4 cup Dijon mustard shopping list
- 2 tablespoons rice vinegar or plum wine vinegar shopping list
- 1/2 cup honey, plus more as needed shopping list
- 1 1/2 pounds papaya, peeled, seeded, and cut into 1/2-inch chunks shopping list
- salt shopping list
- 2 tablespoons fresh lime juice, or to taste shopping list
- ---------- shopping list
- 2 tablespoons chopped fresh cilantro leaves shopping list
- lime wedges for serving shopping list
How to make it
- Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.
- Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes. (My note: this took only 4 minutes – anymore and it would have had a burnt taste.)
- Turn the heat to medium-low and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.
- Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.
- Garnish your dish with the cilantro, with the papaya mustard and lime wedges on the side.
- a Chef’s Journey dish from Epuicuriious, Jan. 2009 – Jean-Georges Vongerichten
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