Devon Delaney
Princeton, NJ
Backyard Bistro Steak Sauce
Ingredients:
1/2 cup sherry vinegar
1/4 cup Dijon mustard
1 cup hot pepper jelly
2 tablespoon prepared horseradish, drained
1/2 cup chopped dried apricot
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons fresh tarragon, or 1 teaspoon dried tarragon
Salt and freshly ground black pepper to taste
Directions:
Place all ingredients in a saucepan over low heat. Stir until a low simmer is
achieved and slight thickening begins. Pour into a sauce container to cool.
