Apricot Mustard

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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