Apricot, Whisky and Soy Sauce

Swiss Phil

"A delicious sauce to liven up those BBQ tables."
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40 m servings
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Original recipe yields 4 servings

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  1. Bring the dried apricots, chopped silver onions and the whisky to a boil, then remove from the heat and leave to steep for 30 minutes.
  2. Stir in the Apricot jam, curry powder, lemon balm, mustard, mayo and soy sauce, and mix thoroughly and well
  3. Season to taste with salt and freshly ground black pepper.


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