Best 7 Apricot Mustard Sauce Recipes

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**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.

Here are our top 7 tried and tested recipes!

GLAZED HAM WITH APRICOT-MUSTARD SAUCE



Glazed Ham with Apricot-Mustard Sauce image

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

7 pounds (about half of a bone-in) cured smoked ham, (butt end), room temperature
2 cups apricot jam
1/4 cup mustard powder
Butter for aluminum foil

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



Panko-Crusted Chicken Bites with Apricot-Mustard Sauce image

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

Nonstick cooking spray
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 large eggs
1 1/2 cups panko breadcrumbs
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
Pinch of cayenne pepper
4 large boneless, skinless chicken breast halves (about 2 pounds), cut into 1-inch cubes
1 cup apricot jam or preserves
1/4 cup Dijon mustard
1 teaspoon chopped fresh thyme leaves

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



Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce image

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

2 1/2 tablespoons unsalted butter, melted, plus more for baking sheet
12 chicken tenderloins, tendons removed
Salt and freshly ground pepper
6 thin slices of Black Forest or other cured ham, halved diagonally
1 cup plain breadcrumbs
1/4 cup finely grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs, lightly beaten with 2 teaspoons water
1/4 cup apricot jam
2 tablespoons Dijon mustard

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



Veal or Turkey Roulades with Dried Apricot Rosemary Stuffing and Apricot Mustard Sauce image

Categories     Beef     Mustard     turkey     Bake     Apricot     Rosemary     Gourmet

Yield Serves 4

Number Of Ingredients 15

1 1/2 slices firm homemade-type sandwich bread, cut into 1/2-inch cubes
1/2 cup chopped onion
1/4 cup chopped celery
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried, crumbled
1 teaspoon unsalted butter
1 ounce dried apricots (about 1/4 cup), chopped
1 1/4 cups chicken broth
1/4 cup canned apricot nectar
1 1/2 tablespoons Dijon mustard
4 veal loin cutlets (4 ounces each), trimmed of fat, or 4 turkey cutlets (4 ounces each)
wooden toothpicks for securing roulades
2 tablespoons yellow cornmeal
1 tablespoon olive oil
1/4 cup dry white wine
1/2 teaspoon arrowroot

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



Gingersnap Crusted Ham With Apricot Mustard Sauce image

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

1 (8 lb) ham, half
2 tablespoons apricot preserves
2 tablespoons Dijon mustard
1/2 cup brown sugar
1/2 cup gingersnap crumbs (about 9 cookies, finely crushed)
1 1/2 cups apricot preserves
1/2 cup dry marsala wine
3 tablespoons Dijon mustard
1/2 teaspoon ground allspice

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



Apricot Mustard Grilling Sauce image

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

4 tablespoons ground mustard (as in Colman's English mustard powder)
2 tablespoons dried apricots, finely diced
3 tablespoons apricot jam
2 teaspoons soy sauce
1 dash saffron
2 tablespoons dry sherry (optional)

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



APRICOT-MUSTARD SAUCE image

Categories     Sauce     Yogurt

Number Of Ingredients 4

1/3 cup reduced-fat sour cream
1/3 cup Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons apricot jam

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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