Prep 2 mins
Cook 0 mins
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.
- 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)
- Place all ingredients into the bowl of a blender & process 30 seconds or until there is a good consistency to the sauce.
- Pour into a covered glass jar & store in the refrigerator.
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.
Fantastic! I served with pork loin and it was a big hit. DH also suggested making it as a dipping sauce for chicken tenders which I will definitely try. This is a super easy go-to sauce that really jazzed up my ordinary tenderloin. Thanks for posting!
I've only tasted the sauce, but will cook it on chicken tomorrow night. I think it will be delish on the chicken, just by dragging my finger through the sauce and having a taste! Made for PRMR tag.