Apricot Mustard Spicy Sauce Recipes

APRICOT MUSTARD SPICY SAUCE

Steps:

• In a small heavy saucepan over medium high heat, combine the apricot preserves, vinegar, mustard, salt, pepper, and red chili flakes. Blend and bring to simmering boil for 3 minutes. Reduce heat to medium low cooking 7 minutes thickening the sauce. Turn off heat and set aside. Stir occasionally.

SLOW COOKED PORK SANDWICHES WITH SPICY APRICOT MUSTARD

Steps:

• Preheat a sous vide machine in a water bath to 140 degrees F.
• Sprinkle the pork tenderloin with salt and pepper. Combine the fennel seeds, garlic, pepperoncini peppers, rosemary and 1/4 cup olive oil in a blender and blend until smooth. Rub the marinade over the pork, then place the pork into a sous vide or food-safe freezer bag. Remove the air from the bag and seal. Place the pork in the sous vide bath and cook for 1 hour 30 minutes. Remove the pork from the bag and allow the pork to rest for 10 minutes.
• Heat a grill, large saute pan or grill pan over high heat. Add the pork and sear on all sides until browned, 5 to 6 minutes total. Set aside.
• Combine the apricot jam, brown mustard and pickle juice in a bowl. Season with salt and pepper and set aside.
• Slice the baguette in half lengthwise. Brush the cut side of the baguette with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Grill until
• lightly toasted, 2 to 3 minutes. Spread the mustard mixture over the inside of the baguette. Slice the pork into thin slices and arrange on the bottom half of the baguette. Top with the red onions and arugula, followed by the top half of the baguette. Slice into sandwich-size pieces, 3 to 4 inches long.

APRICOT-MUSTARD GRILLED PORK TENDERLOIN

Steps:

• Season tenderloin with salt and pepper.
• Stir together the preserves and mustard in a small bowl.
• Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 145 degrees F, followed by a 3-minute rest time, brushing with mustard mixture in the last few minutes.

SPICY APRICOT-GLAZED CHICKEN

Steps:

• Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.

EASY APRICOT-GLAZED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix apricot preserves with mustard.
• Place salmon fillets on the prepared baking sheet. Brush 1/2 of the apricot mixture over top.
• Bake on the top rack of the preheated oven for 16 minutes. Pull from the oven and brush with remaining apricot mixture. Cook until salmon flakes easily with a fork, about 2 more minutes.

HOW TO MAKE SPICY APRICOT DIPPING SAUCE

Steps:

• Mix all of the ingredients together in a small bowl. Stir until well combined.
• Serve. Place the bowl out for dipping. This mixture is suitable for dipping kebabs, meatballs, veggie balls and so forth. It also makes a great sauce for burgers, including veggie burgers.

CAJUN CHICKEN BITES WITH APRICOT MUSTARD SAUCE

Steps:

• Combine all dry ingredients in a small bowl or plastic bag and stir or shake to mix well. Sprinkle chicken pieces with spice rub and let stand for about 30 minutes.
• To make apricot mustard sauce, combine preserves and mustard in a small saucepan over low heat; stir to mix and heat gently until the preserves melt and are thoroughly blended with the mustard. Set aside to cool.
• Heat butter and oil in sauté pan or skillet over medium high heat, add chicken pieces and sauté until just done, about 5 minutes. Remove with slotted spoon and drain briefly on paper towel.
• Serve hot with apricot mustard dipping sauce.

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

SAVORY APRICOT-MUSTARD SAUCE

Steps:

• 1. COMBINE preserves, mustard, soy sauce, vinegar and gingerroot in medium microwave-safe bowl; mix well.
• 2. MICROWAVE on HIGH 30 seconds or until warm. Stir. Serve over grilled pork, chicken or ham or use as a dipping sauce with appetizers.

SAUSAGE LINKS WITH APRICOT-MUSTARD GLAZE

Steps:

• Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 minute. Add mustard and whisk until beginning to simmer, about 30 seconds. Remove from heat. Stir in chopped rosemary. Season glaze to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)
• Heat oil in heavy large skillet over medium-high heat. Add sausages and sauté until browned and cooked through, about 10 minutes. Transfer to saucepan with glaze. Stir over medium heat until sausages are glazed, about 1 minute. Transfer to platter and serve.

APRICOT MUSTARD DIPPING SAUCE

Steps:

• In a small bowl, stir together preserves, water and mustard.