Apricot Mustard Sauce
- ½ cup apricot preserves
- ¼ - ½ cup dry vermouth
- 2 tbsp. Dijon mustard
- 1 tbsp. fresh thyme leaves
- Salt and pepper to taste
- Combine all ingredients in a small bowl. This will be easier if you melt the apricot preserves first in a small saucepan or in the microwave.
- Adjust seasonings as desired. If you want a sauce that is more glaze-like, use less vermouth. If you prefer a thinner sauce for deglazing, use more.
Recipe by Northwest Edible Life at http://www.nwedible.com/2013/11/beyond-pbj-easy-sauces-to-use-your-preserves.html