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Apricot mustard

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Ingredients for 10 servings:

  • 300 g apricot(s), fully ripe
  • 2 shallots
  • 3 tbsp brown sugar, maybe a little more
  • 1 tsp salt
  • 6 tbsp balsamic vinegar, white (alternatively white wine vinegar, then more sugar)
  • 2 tbsp mustard, hot (Dijon)
  • 2 tbsp mustard (honey mustard)
  • 2 tbsp mustard, grainy
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

great with grilled food!

Pit and dice the apricots, finely dice the onion, and sauté both in hot oil, sprinkle with sugar, and let caramelize. Deglaze with the balsamic vinegar and season with salt. Simmer for a good 20 minutes, by which time the apricots should be nice and soft. Roughly puree; they can still be a bit chunky. Mix with the various mustards, increasing the quantity to taste (I use more honey mustard, for example), and pour into clean jars while still hot. Makes about 2 jars – Shelf life about 2 weeks

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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