Ming says: Pairing mint with meat may scare you if you think about overcooked lamb with cloyingly sweet mint jelly. But when you use fresh mint and tame the sweetness with some citrus, you've got a wonderful condiment that brings out the best in any protein, including seafood.

Makes about 2 cups

• Juice of 2 medium oranges
• Juice of 1 lemon
• Juice of 2 limes
• 1 tablespoon naturally brewed soy sauce
• 1 tablespoon Dijon mustard
• 1/4 cup fresh mint leaves
• 1/4 cup grapeseed or canola oil
• Kosher salt and freshly ground black pepper

In a medium non-reactive saucepan, combine orange, lemon and lime juices and soy sauce and bring to a boil over medium heat. Reduce heat and simmer until mixture is reduced by half, about 10 to 12 minutes. Cool to room temperature. Transfer soy-citrus mixture to a blender, add mustard and mint and season with salt and pepper. Blend on high until incorporated, then carefully remove plastic plug in top of blender. Slowly add in grapeseed oil, forming an emulsion. Check for flavor, season if necessary and store in the refrigerator in an air-tight container.

>>Use this Master Recipe in Sea Scallop Cru with Rosemary Honey Essence and Sea Bean Salad by guest Chef Geoffrey Zakarian.

>>This recipe appears in Episode #425.

>> For additional recipes and more, visit www.ming.com