Recipe by Sydney Mike
From The Colman's Mustard Cookbook, 2004, this recipe makes a nice basting sauce for chicken & pork as well as a complement to cold meats & cheeses.
Top Review by 2Bleu
Wow, this sauce definitely has some bite to it! I never realized how strong dry mustard could be. It has a bite like that of horseradish and will clear your sinuses, lol. I had to add more apricot jam (3x more) for it to be pleasing, Correction made, this was very good. Served with grilled chicken breast as a sandwich spread with some provolone cheese. Thanks for sharing the recipe.
- 4 tablespoons ground mustard (as in Colman's English mustard powder)
- 2 tablespoons dried apricots, finely diced
- 3 tablespoons apricot jam
- 2 teaspoons soy sauce
- 1 dash saffron
- 2 tablespoons dry sherry (optional)