Apricot Mustard
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Credit: Gregory Gourdet, Executive Chef, Departure Restaurant + Lounge, Portland, Ore.
The National Culinary Review, July/August 2014
Ingredients
20 oz. dried apricots
3 oz. Shaoxing wine
20 oz. tea water
3 oz. ginger, peeled, sliced
18 oz. honey
11 oz. rice wine vinegar
6 oz. water
7 T. salt
10 oz. Dijon mustard
Instructions
Combine dried apricots, Shaoxing wine and tea water; let sit 15 minutes. Puree in Vitamix. In batches, puree together ginger, honey, rice wine vinegar, water, salt and Dijon mustard. Combine the two sets of ingredients.
Yield
11 cups
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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