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Credit: Gregory Gourdet, Executive Chef, Departure Restaurant + Lounge, Portland, Ore.
The National Culinary Review, July/August 2014
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
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.
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