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This sauce is our take on the flavors of the northern Italian preserve of figs and mustard oil, cooked in a simple syrup. It’s a potent combination. Since mustard oil is not available for sale in the United States—even though it is used extensively through India—we made this sauce with mustard powder instead. The heat of that mustard powder, plus whole-grain mustard and black pepper, is balanced by the sweetness of the balsamic vinegar, figs, and apricots.This is a sauce with a striking personality. It’s especially good with pork chops over polenta with green beans and thyme.