"Janet Wilder" > wrote in message
b.com...
> On 7/20/2011 10:18 PM, Ozgirl wrote:


>>> I make a dipping sauce from sugar-free apricot preserves and Dijon
>>> mustard.
>>
>> I forgot to add, what is particularly nice with prawns, even just
>> plain
>> cooked ones, is pureed mango mixed with dijonaisse.
>
>
> That would be lovely. We have lots of mangos now, but I think the peak
> has passed as the guys selling them off the trucks on the roadsides
> are gone. I think they are hawking watermelon now. I would just use
> plain Dijon to save some fat.

Here's what I use. Sometimes I make my own but not often:

http://www.masterfoods.com.au/Produc...e-Mustard.aspx