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Outback Steakhouse's Dipping Sauce
A copycat recipe of the sauce served with their Gold Coast Coconut Shrimp.

INGREDIENTS

  • 1/2 cup of orange marmalade
  • 2 teaspoons of coarse-grain mustard
  • 1 teaspoon of prepared horseradish


shrimp_gcc

DIRECTIONS

Mix it all together.

NOTES

Orange marmalade is traditional in this but apricot jam is good, too. Recently a new preserve from Smucker's, Peach Mango, was a hit for dipping deep-fried chicken breast strips.

Sometimes I chop the marmalade or jam if there are large pieces of fruit in it. Or you can push it through a fine sieve, but it's OK right out of the jar. As for the mustard my favorite is the coarse Dijon, but Gulden's Brown Mustard works fine. Use any refrigerated horseradish you like from the grocery and feel free to add a little bit extra you you wish to.

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