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AZ's Apricot Mustard

1/2 C. sliced shallots
1 scant t. canola oil
2 T. minced ginger
1/2 t. crushed red pepper flakes
2 T. each gold and black mustard seeds, optional
2 C. dried apricots
1 C. chicken stock
1 C. orange juice
1/2 C. champagne vinegar
2 T. Coleman English mustard or other mustard powder
1/2 C. Dijon mustard
1/2 C. whole grain mustard

In a saucepan, brown shallots in the oil. Add ginger and red pepper flakes. Add mustard seeds, if using, and cook until they start to pop. Add dried apricots, stock, juice and vinegar. Lower heat and simmer for an hour, or until apricots are very soft. Remove from heat; puree.

Meanwhile, in a small bowl, mix together the mustard powder and water. Reserve.

Fold all three mustards into the apricot puree. Spread will keep up to a month refrigerated. Before using, thin with a little water, if needed.

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