 | Description: A recipe from the co-founder of Outback Steakhouse. This sauce is used with his Crispy Chicken Strips with Tangy Apricot-Mustard Sauce recipe. |
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Sauce Ingredients:
Apricot preserves 4 lb. + 8 oz. = 1-1/2 qt.Grey Poupon Classic Dijon Mustard 8 oz. = 1 cup
Prepared horseradish 4 oz. = 1/2 cup
Procedure:
Sauce: Mix all ingredients until well blended. Cover and refrigerate until ready to serve.
Sauce: Mix all ingredients until well blended. Cover and refrigerate until ready to serve.
Recipe Type: Authentic
Recipe Author: Chef Tim Gannon
Chef's Background: Executive Chef, Co-Founder Outback Steakhouse
Original Photograph By: kraftheinz-foodservice.com/Chef Tim Gannon
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.kraftheinz-foodservice.com/-/media/KraftHeinz/FoodService/Files/PDF/ProductsAndBrands/spreads/greypoupon/pdf/greypouponinsirationguide.ashx
Recipe Author: Chef Tim Gannon
Chef's Background: Executive Chef, Co-Founder Outback Steakhouse
Original Photograph By: kraftheinz-foodservice.com/Chef Tim Gannon
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.kraftheinz-foodservice.com/-/media/KraftHeinz/FoodService/Files/PDF/ProductsAndBrands/spreads/greypoupon/pdf/greypouponinsirationguide.ashx
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