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    You are in: Home / Recipes / Apricot Mustard Sauce for Fish (Asia) Recipe
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    Apricot Mustard Sauce for Fish (Asia)

    Average Rating:

    3 Total Reviews

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    • on April 30, 2011

      We loved the flavor of this! I made as posted with the exception of cutting the recipe in half. I let it sit overnight to blend the flavors. I took the sauce out of the refrigerator about an hour before it was to be used and let the mixture soften. What a wonderful sweet and savory taste. I served it as a dipping sauce for my cooked shrimp. We enjoyed this for one of our appetizers for our monthly appy night. Thanks for posting. :)

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    • on June 30, 2010

      Letting the flavors mellow for at least an hour is absolutely essential. I tasted it when I first made it and thought it was awfully sweet. So I let it sit an hour (probably more) and then tasted it. Wow! It was wonderful. The sweetness had faded to the background and the horseradish and garlic came to the forefront. I loved the fresh herby flavor also. Went especially well as a dipping sauce for battered shrimps. Made for ZWT #6.

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    • on June 07, 2010

      Delicious! This was great over salmon. Loved the sweet and tangy flavors! Thanks! Made by a Looney Spoon Phoodie for ZWT#6.

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    Nutritional Facts for Apricot Mustard Sauce for Fish (Asia)

    Serving Size: 1 (62 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 147.6
     
    Calories from Fat 1
    14%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 28.1 mg
    1%
    Total Carbohydrate 39.1 g
    13%
    Dietary Fiber 0.3 g
    1%
    Sugars 26.1 g
    104%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    honey dijon mustard

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