Nectarine Sauce for Meats

This versatile nectarine sauce, seasoned with tarragon vinegar and Dijon mustard, pairs well with beef, pork or poultry.

Recipe Ingredients:

1 cup chicken broth
2 teaspoons tarragon vinegar
1 teaspoon Dijon mustard
2 teaspoons cornstarch
1/2 teaspoon onion salt
1/4 teaspoon ground black pepper
2 Washington nectarines, sliced
1 tablespoon butter

Cooking Directions:

1. In a 2 cup measuring cup or bowl, whisk together broth, vinegar, mustard, cornstarch and onion salt.
2. Sauté sliced nectarines in butter (see Tip below).
3. Add sauce mixture; cook and stir until sauce thickens.
4. Spoon over or serve with cooked chicken or pork.

Makes 6 servings.

Tip: If meat is pan-fried, sauté nectarines in pan drippings.

Recipe provided courtesy Washington State Fruit Commission