Peach-Mustard Sauce
"Here's a great sauce for serving with various meats, including chicken, pork, beef, etc & is a tasty dip for shrimp, crab sticks & other seafoods!"
photo by loof751
- Ready In:
- 3mins
- Ingredients:
- 3
- Serves:
-
15
ingredients
- 1 1⁄2 cups peach preserves
- 1⁄4 cup spicy brown mustard
- 2 teaspoons hot pepper sauce
directions
- Stir together all the ingredients.
- Serve cold or at room temperature.
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Reviews
-
This is a terrific sauce! I love the sweet/tangy/spicy combination and this one is great. I used a little extra tabasco because we like things spicy! I used this as a dipping sauce for breaded shrimp and am looking forward to trying it as a glaze for some grilled chicken. Thanks for posting this recipe! -
Yum! I didn't know if I would like this, but I wanted to try something different, and it was really good! I made a single-serving batch using 1 1/2 tablespoons peach preserves, about 1/2 tablespoon German mustard (omitted hot sauce). I used it as a dipping sauce for Morningstar Farms vegetarian chick'n nuggets. The flavor was more complex than honey mustard, but similar. I will definitely make this again. Reviewed for September 2008 Vegetarian Recipe Swap -
Wow, this was so easy and so good. I made exactly as directed and made the full recipe. I've got lots left, because I used this to glaze boneless pork chops. I served with a bit of sauce on top. Bf said this was REALLY GOOD. I can see this is a very versatile sauce and I can't wait to try it with other meats/foods. Thanks so much for sharing, Syd! Made for Please Review my Recipe Tag game. -
This sauce is dead easy and delicious...we loved it! Even though the suggested serving is with seafood, I made it to accompany roast chicken, and it was terrific. The Baby Kato review endorses the use with pork, so this sauce is obviously very versatile, and I intend to try it next with shrimp. To the leftover sauce I added leftover shredded chicken breast and some mayo, and plan to toss it with mesclun for lunch tomorrow...I'm betting this sauce with mayo will make a great salad dressing too. -
This versatile sauce was really great, thick, rich, textural, sweet, sharp and tangy. I served it with pork eggrolls and as a glaze on my porkchops. It was wonderful served both ways.
