This peach and tarragon mustard adds a kick of heat and the sweetness of fruit to any dish. Fruity and fiery, come on, what more could you want!
This is a really good store cupboard recipe that uses all sorts of goodies that you very often have to hand, like mustard powder, dried tarragon, apple cider vinegar and salt. The only other things you’ll need are a lemon, an orange and a few peaches.
It’s a good way to use up those over-priced peaches that are just about to go past it and you feel suitably guilty about.
Ingredients for Peach and Tarragon Mustard
- 675g/1 1/2 lb fresh ripe peaches
- 1/2 cup English yellow mustard powder
- 250ml/1 cup water
- 2 tbsp grated orange zest
- 175ml/3/4 cup Apple Cider Vinegar
- 1/2 tbsp salt
- 1 tsp dried tarragon
- Juice of 1/2 lemon
How to make peach and tarragon mustard
- Remove the skin from the peaches by plunging them into a bowl of boiling water for approx 30 seconds then scoring a cross at the top of each fruit and gently peeling off the skin.
- Chop the peaches (discard the stones) and cook them in a small pan over a gentle heat for 10 minutes so that they become tender and release their juice.
- Add the mustard powder, orange zest, vinegar, salt and tarragon to the pan and pour in the water.
- Simmer gently for approximately 1 hour stirring now and then until it has thickened up and is the consistency of thick yogurt.
- Add the lemon juice and then blend with a stick blender till smooth.
- Ladle into sterilised jars and pop on the lids.
You can make less than this simply by halfing all the measurements if you don’t have enough peaches.
How much does this recipe make?
I got 3 x 150ml jars from this homemade mustard recipe.
How long will this mustard keep?
Your peach and tarragon mustard will keep for up to 3 months in a cool dark place. Once opened store it in the fridge and use the homemade mustard within a month.
Looking for more easy condiments to make? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
PS Here are another couple of mustard recipes you might like to try; Or check out my 50 Homemade Pantry Staples for loads of ideas for store cupboard basics you can easily make at home.
Peach And Tarragon Mustard
Ingredients
- 675 g peaches ripe
- 1/2 cup yellow mustard powder English mustard powder
- 250 ml water
- 2 tbsp orange zest grated
- 175 ml Apple Cider Vinegar
- 1/2 tbsp salt
- 1 tsp dried tarragon
- 1/2 lemon juice
Instructions
- Remove the skin from the peaches by plunging them into a bowl of boiling water for approx 30 seconds then scoring a cross at the top of each fruit and gently peeling off the skin.
- Chop the peaches (disscard the stones) and cook them in a small pan over a gentle heat for 10 minutes so that they become tender and release their juice.
- Add the mustard powder, orange zest, vinegar, salt and tarragon to the pan and pour in the water.
- Simmer gently for approximately 1 hour stirring now and then until it has thickened up and is the consistancy of thick yogurt.
- Add the lemon juice and then blend with a stick blender till smooth.
- Ladle into sterilised jars and pop on the lids.
- This recipe will make 3 small jars and it will keep for up to 3 months. Store in the fridge once opened.
I’d love to try this. Have you ever canned this recipe in awater bath to make it shelf stable?
You could do water bath with it but for me I just find it gets used up pretty quickly and I keep it in the fridge once opened.
K x
I make this recipe just about every year and it’s the only mustard we eat. We love it! Thanks so much!
Hi Naomi,
So glad you like this recipe so much and great to hear you make it every year.
K