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Peach And Tarragon Mustard
homemade mustard is super easy to make and tastes so much better than shop bought stuff
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.
Notes
Gluten Free, Vegetarian, Sugar Free
Nutrition
Calories: 220kcalCarbohydrates: 31gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 1174mgPotassium: 707mgFiber: 7gSugar: 21gVitamin A: 830IUVitamin C: 32mgCalcium: 106mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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