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
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Ingredients
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1/3 cup
apricot preserves
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1 t + 1 tsp.
dijon mustard
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1 tablespoon
honey
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2 teaspoons
white wine
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1/2 teaspoon
pepper
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1 pinch
salt
Directions
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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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