Ingredients:
1/2 cup prepared horseradish
1/2 cup apricot preserves
1 Tbs. lemon juice
Preparation:
Combine all ingredients. Chill until ready to use.
Serving Suggestion:
Spoon sauce over cooked fish, shrimp or chicken.
History:
Another recipe from Scott Leysath, the Sporting Chef.
La cuisine d’une pêcheuse californienne is a recipe book for our family and others
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