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fig mustard

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Ingredients for 1 servings:

  • 300 g fig(s), ripe
  • 2 shallots
  • 3 tbsp brown sugar
  • 1 tsp salt
  • 6 tbsp balsamic vinegar, white or other mild vinegar (raspberry)
  • 2 tbsp mustard, hot (Dijon or Löwensenf)
  • 1 tbsp mustard, medium hot
  • 3 tbsp mustard, sweet, grainy
  • some ginger, grated

Instructions

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

Ideal with grilled food

Roughly dice the figs, finely slice the shallots, and sauté both in oil, sprinkle with sugar, and let them caramelize. Deglaze with the balsamic vinegar, add the ginger, and season with salt. Simmer for 15 minutes; the figs should be nice and soft by then. Roughly puree; they can still be a bit chunky. Mix with the various mustards and pour into jars while still hot. It’s especially good with grilled lamb, beef, etc. Makes about 2 jars – Keeps for about 3-4 weeks in the refrigerator.

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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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