Prep 5 mins
Cook 0 mins
This recipe was created for the Wild Card Fish & Seafood Forum Challenge: The Mixing Pot -- ZWT6.
- 177.44 ml apricot preserves
- 59.14 ml honey dijon mustard
- 1.23 ml dried thyme, crushed
- 1.23 ml dried rosemary, crushed
- 1 large garlic clove, minced
- 4.92 ml prepared horseradish (or more, if desired)
- In a bowl, stir together all the ingredients.
- Cover & chill in the refrigerator for 1 hour.
- Can be used to baste four 8-ounce portions of salmon OR as a sauce, once the salmon has been baked. Also works as a sweet & spicy dip for other seafood.
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. :)
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.
Delicious! This was great over salmon. Loved the sweet and tangy flavors! Thanks! Made by a Looney Spoon Phoodie for ZWT#6.