Apricot-Dijon Glaze

By • June 13, 2012 • 0 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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.
Jump to Comments (0)

Comments (0) Questions (0)

Default-small
Default-small