Apricot Mustard

  • Servings: Makes about 2 1/2 cups

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  • 1 cup dried apricots (about 1/2 pound)
  • 3/4 cup dry white wine
  • 1 small shallot, minced
  • 2 large garlic cloves, minced
  • 1/4 cup tarragon vinegar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground cardamom
  • 3 tablespoons Dijon mustard
  • Salt and freshly ground black pepper

How to make this recipe

  1. In a medium nonreactive saucepan, combine all of the ingredients except the mustard, salt and pepper. Add 1 1/2 cups of water and simmer over moderately high heat until the apricots are soft, about 15 minutes. remove from the heat and let cool.

  2. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the puree through a fine-meshed sieve into a bowl and stir in the mustard. Season with salt and black pepper. Thin the mustard with water if it seems too thick. Let cool, then transfer the mustard to a glass jar and refrigerate for up to 1 week.

Contributed By Published June 1997

463378 recipes/apricot-mustard 2013-12-06T23:08:57+00:00 David Page barbecue-cookout|sauces-and-condiments|20-for-a-crowd|make-ahead|vegetarian june-1997,david page,home restaurant,drovers tap room,apricot mustard,fruit flavored mustard recipes,apricot-mustard 463378

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