Monday, 26 May 2008
Charlie Butcher serves this sauce with fried alligator tail at Schooner’s Seafood House.
At a glance
1 /2 cups (12 tablespoons) Minorcan Datil Mustard
1 1 /2 cups (12 ounces) white vinegar
1 1 /2 cups (12 ounces) honey
3/4 cup (6 ounces) lemon juice
1 1 /2 cups (12 ounces) apricot jelly
In a large bowl, combine all the ingredients and mix well. Store in the refrigerator in glass jars.
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