Skip to main content
Epicurious
Cookbooks

Apricot Mustard

Recipe information

  • Yield

    makes about 1 cup

Ingredients

4 ounces dried apricots
4 1/2 teaspoons yellow mustard seeds
4 1/2 teaspoons brown mustard seeds
2 tablespoons ground mustard
1/4 cup distilled white vinegar
1/4 teaspoon coarse salt

Preparation

  1. Mix the apricots, mustard seeds, ground mustard, and 3/4 cup water in a bowl. Refrigerate, covered, overnight. Put the mixture in a food processor. Add the vinegar and salt; puree. The mustard can be refrigerated, up to 1 week.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCondimentDried ApricotDried FruitFruitDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerMake AheadNo-CookFood ProcessorCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.