WOW! I have a favorite dipping sauce that my husband and I like very much to use with coconut shrimp, but, this receipe as of dinner last night became our all time favorite.. however, I did not have stone-ground mustard instead I used dijon mustard.. then flavor was GREAT!
I had to use Apricot Jam because I did not have orange. I doubled the recipe but only used 1 tsp of horseradish because the only kind in my frig was EXTRA HOT...which I use for cocktail sauce. I used combo of Dijon and Stoneground Brown mustard. It needed a little dash of sour for our taste and to cut the sweetness...so I put a teaspoon of key lime juice. I also think this would make an awesome ham glaze with some honey or brown sugar added to it.
We love horseradish, so I added a heaping teaspoon. Otherwise, I followed the recipe as written, and it is awesome! I used Coconut Shrimp I recipe from this site, and it was delish!
Perfect combo of flavors! This one's a keeper!
The sauce was pretty good and taste exactly like the dipping sauce at Outback. However I didn't have the stone ground mustard but I used regular mustard and that was fine.
very good. I didn't even have the horseradish to add to it but it was still delicious. and serving size was dead on. thanks for sharing!
I just made a variation - we don't keep horseradish so I doctored my version with some ginger and added some very finely chopped fresh pineapple. Yum! I never would have thought of adding mustard to marmalade. I imagine this might work as a glaze too if thinned out with some Karo or Lyle's syrup?
Perfect pairing for "Baked Coconut Shrimp" on this site. I was a little concerned because I'm not a big fan of orange marmalade but the stone ground mustard did a great job of toning down the sweet and the horseradish brought a nice punch to go with all that sweet of coconut and marmalade. I did go a little heavy with the extra hot horseradish which worked for us that love the heat. Not generally an aesthetic guy but the stone ground mustard did a nice job of toning down the bright orange. I'm sure dijon would work but if you have the time get the stone ground. Just a better flavor here.
My family has found the horseradish to be way too harsh in this sauce. We prefer to leave it out and allow the mustard's gentler heat to shine.
