Mango Ponzu

This is one of the easier sauces that we make, and it is absolutely packed with flavor. We have done this with dumplings, wontons and simply seared fish. Ponzu is a common Japanese sauce, often very tart and usually a bit thinner. You may find ponzu either with or with out soy sauce. The addition of mango adds a sweetness that can complement some spicier fare.

makes about 2 cups

6 tablespoons soy sauce

6 tablespoons mirin, mixed with 2 tablespoons of sugar

6 tablespoons lemon juice

4 tablespoons canola oil

1 tablespoons ginger, peeled & chopped

1 tablespoon lemon zest

1 mango, chopped

Add all ingredients to the bowl of a food processor and puree until smooth. Pass mixture through a fine mesh sieve set over a bowl, do not press on puree you will only force the impurities through, simply tap the edge with a heavy wooden spoon. Cover and refrigerate. This sauce can be made up to three days ahead of time and served at room temperature.