GLAZE:

3 tbsp. each: Dijon style mustard, soy sauce, safflower oil, brown sugar
3/4 tsp. drained horseradish

Combine everything. DELICIOUS!

CAPER BUTTER SAUCE FOR TWO:

2 tsp. finely chopped shallots
2 tbsp. dry white wine
1/4 tsp. heavy cream
3 tbsp. cold butter cut into sm. cubes
1 tbsp. capers

Combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt. Squeeze capers to extract liquid and add the capers to the butter sauce.