**Apricot Mustard Sauce: A Sweet and Tangy Condiment for Your Culinary Adventures**
Elevate your culinary creations with the delectable Apricot Mustard Sauce, a harmonious blend of sweet and tangy flavors that will tantalize your taste buds. This versatile sauce, crafted with a combination of tangy mustard, sweet apricots, and aromatic spices, promises to transform your meals into unforgettable experiences. Whether you're grilling succulent chicken breasts, roasting tender pork chops, or adding a zesty twist to your favorite sandwiches and wraps, this sauce is your perfect companion. Embark on a culinary journey with our Apricot Mustard Sauce, and discover a world of taste sensations that will leave you craving for more. Explore the diverse recipes featured in this article, each showcasing the versatility of this exceptional sauce. From the classic Apricot Mustard Chicken to the innovative Apricot Mustard Glazed Salmon, these recipes cater to every palate and culinary preference. Unleash your creativity and elevate your meals to new heights with the Apricot Mustard Sauce.
GLAZED HAM WITH APRICOT-MUSTARD SAUCE
This is a very tasty sweet glaze for a holiday ham that is already cooked. Apricot and mustard come together for a tasty flavor that's sure to delight all at the dinner table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
- With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
- Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
- After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
- Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.
Nutrition Facts : Calories 405 g, Fat 11 g, Protein 46 g
PANKO-CRUSTED CHICKEN BITES WITH APRICOT-MUSTARD SAUCE
No one will mistake these crunchy chicken bites with sweet apricot sauce for fast food
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and fit with a wire rack. Spray with cooking spray; set aside.
- Place flour in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well.
- Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes.
- In a small bowl, stir the apricot jam, mustard, and thyme together until combined. Allow chicken to cool 10 minutes before serving with apricot mustard mixture.
HAM-WRAPPED CHICKEN FINGERS WITH APRICOT-MUSTARD DIPPING SAUCE
A covering of ham gives our crispy oven-baked chicken fingers a tasty twist; serve with apricot-mustard dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a large, rimmed baking sheet, and set aside. Season chicken with salt and pepper. Wrap each piece in 1 ham slice.
- Stir together breadcrumbs, melted butter, and cheese in a wide shallow bowl. Put the flour and egg mixture in separate bowls. Dredge chicken pieces in flour, then dip in egg mixture and breadcrumb mixture, pressing to coat completely.
- Transfer coated chicken to prepared baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.
- Meanwhile, melt jam with 1 tablespoon water in a small saucepan over medium-low heat. Stir in mustard; cook until just heated through. Cover to keep warm.
- Let chicken fingers cool slightly. Serve with dipping sauce.
VEAL OR TURKEY ROULADES WITH DRIED APRICOT ROSEMARY STUFFING AND APRICOT MUSTARD SAUCE
Steps:
- Preheat oven to 350°F.
- Toast bread with salt and pepper to taste in a shallow baking pan, shaking pan occasionally, 10 minutes, or until golden brown and crisp. Transfer bread to a large bowl and keep oven at 350°F.
- In a 10-inch non-stick skillet cook onion, celery, and rosemary in butter over moderate heat 5 minutes, or until onion is softened. Stir in apricots and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes. Add mixture to bread with salt and pepper to taste and toss until combined well. Let stuffing cool. Stuffing may be made 1 day ahead and chilled, covered.
- In a measuring cup whisk together apricot nectar, mustard, and remaining cup broth and reserve.
- Gently pound cutlets, 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them. Discard plastic wrap and season cutlets with salt and pepper. Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along edge. Roll up cutlets tightly to enclose stuffing and secure top seams, openings at both ends, and any holes with wooden toothpicks.
- Put cornmeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture. In cleaned skillet heat oil over moderately high heat until hot but not smoking and brown roulades 3 minutes. Arrange roulades in one layer in an 8-inch square glass baking dish. Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish. Pour reserved nectar mixture around (not over) roulades in baking dish. Cover dish tightly with foil and braise roulades in middle of oven 30 minutes, or until just cooked through. Transfer roulades with tongs to a cutting board and carefully remove wooden picks.
- Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup. Remove pan from heat and whisk in arrowroot and salt and pepper to taste.
- Cut roulades diagonally into 1/4-inch-thick slices and spoon sauce over top.
GINGERSNAP CRUSTED HAM WITH APRICOT MUSTARD SAUCE
Make and share this Gingersnap Crusted Ham With Apricot Mustard Sauce recipe from Food.com.
Provided by dicentra
Categories Ham
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°.
- To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°.
- Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham.
- Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375° for 45 minutes or until a thermometer registers 145°.
- Place ham on a platter; let stand 15 minutes before slicing.
- To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.
APRICOT MUSTARD GRILLING SAUCE
From The Colman's Mustard Cookbook, 2004, this recipe makes a nice basting sauce for chicken & pork as well as a complement to cold meats & cheeses.
Provided by Sydney Mike
Categories Sauces
Time 2m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into the bowl of a blender & process 30 seconds or until there is a good consistency to the sauce.
- Pour into a covered glass jar & store in the refrigerator.
APRICOT-MUSTARD SAUCE
Steps:
- In a medium bowl, stir together sour cream, Dijon and whole-grain mustards, and jam until blended. Serve with pork chops, grilled chicken, or turkey cutlets. Refrigerate, covered, up to 1 week.
Tips:
- For the best flavor, use ripe, juicy apricots.
- If you don't have fresh apricots, you can use dried apricots that have been soaked in hot water until softened.
- Feel free to adjust the amount of mustard to your liking.
- Use a good quality Dijon mustard for the best flavor.
- This sauce can be made ahead of time and refrigerated for up to a week.
- Serve this sauce with grilled chicken, pork, or fish.
Conclusion:
Apricot mustard sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a sweet and tangy sauce for your next grilled chicken dinner or a flavorful dipping sauce for your favorite appetizers, apricot mustard sauce is sure to please.
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