Apricot-Dijon Glaze

By • June 13, 2012 • 0 Comments

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Author Notes: This is a great overall meat and seafood glaze that requires the bare minimum of brain power. I like to make a lot of it and save it for roasting chicken and flaky fish, or for topping shellfish and quinoa on a busy night. alyson mance

Serves four

  • 1/3 cup apricot preserves
  • 1 T + 1 tsp. dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons white wine
  • 1/2 teaspoon pepper
  • 1 pinch salt
  1. In a small saucepan, whisk all ingredients together and bring to a boil. Reduce heat and simmer until sauce is thick enough to coat a spoon, about 10 minutes.

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