Directions
Directions
Finely chop Shallot and Thai pepper / Jalapeno, crush Garlic.
In a small skillet, saute the garlic, hot pepper, shallot, and mustard seed in the oil until the garlic and shallots brown and the mustard seeds begin to pop (best over high heat, but don't let the oil burn). Add the tomato juice, tamari, white pepper and cumin. Lower heat and simmer 5 minutes. In a small cup mix 2 tsp cold water and the arrowroot until smooth. Stir into sauce, stirring constantly. The sauce should thicken in about a minute or two. Add black pepper to taste. Remove from heat and stir into your favorite dish.
In a small skillet, saute the garlic, hot pepper, shallot, and mustard seed in the oil until the garlic and shallots brown and the mustard seeds begin to pop (best over high heat, but don't let the oil burn). Add the tomato juice, tamari, white pepper and cumin. Lower heat and simmer 5 minutes. In a small cup mix 2 tsp cold water and the arrowroot until smooth. Stir into sauce, stirring constantly. The sauce should thicken in about a minute or two. Add black pepper to taste. Remove from heat and stir into your favorite dish.
Ingredients
Ingredients
- 1 Tsp Sesame Oil
- 2 Tsp Yellow Mustard Seed
- 4 Clove Garlic
- 1 Small Shallot
- 2 Tbsp Tamari (or Soya Sauce)
- 1 - Thai Pepper (or Jalapeno)
- 1 1/2 Cup Tomato Juice
- 1/2 Tsp White Pepper
- 1/2 Tsp Ground Cumin
- 1 Tsp Arrowroot (or Cornstarch)
- - - Black Pepper
