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
Serves: four
Ingredients
-
1/3
cup apricot preserves
-
1 T + 1 tsp.
dijon mustard
-
1
tablespoon honey
-
2
teaspoons white wine
-
1/2
teaspoon pepper
-
1
pinch salt
Directions
- 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.