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
  • Related Recipes:
  • French Fries Waffles
  • Oven Roasted Garlic Shrimp

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