Peachy Mustard


I eat because of condiments. I’ve been asked, “Want a little sausage with that mustard?” I can’t help it. Chutney, home-made ketchup, aioli, pesto, salsa, hot mustard, and even good old American yellow mustard on a corn dog. At a fair. It’s a rule.

When I catered for large groups, I sometimes made hearty “fancy” sandwiches, especially if there were going to be a men present. They wanted meat, and didn’t want to mess with the more fiddly offerings. So I’d grill beef tenderloin, make my own fun buns (you name it – I added it!) and always included some interesting and optional condiments for a more interactive buffet table.

These don’t have to be made from scratch. Add apple butter to a Dijon mustard and you’ve got an instant condiment for a fall spread. Add pureed strawberries to mayonnaise and you’ve got an instant condiment for a spring spread. It’s that easy. Just about anything that flavors in the way of ingredients can be added to mayonnaise, ketchup, and mustard.

Did you know that mustard is made from mustard seeds? Well, it is. Which means, if you own mustard seeds, you can make your own mustard. But better than that, if you own powdered mustard, making mustard is a snap.


Today I decided to make my own peachy mustard because I have three ripe white-fleshed peaches just begging to be used. And this mustard is so easy. I can’t wait to pair it with cheese, or a slice of ham. I really can’t wait!


Peachy Mustard

1 1/2 pounds fresh, ripe peaches, about 3 large peaches
2 cups sugar, divided
3 Tablespoons apple cider vinegar
1/4 cup plus 1 tablespoons mustard powder, like Coleman’s

Peel and core the peaches, and chop them up. If you don’t want to use a food processor later, then finely chop the peach flesh.

In a medium saucepan, combine 1/4 cup of water and 1 cup of the sugar. Bring to a boil, then simmer until a syrup forms.

Add the peaches and cook them for 20 – 25 minutes.

The peaches will get juicy in the syrup, but then the mixture will reduce. If after the allotted time the peaches are still a little watery, reduce a little more. Then set them aside to cool.

In a small saucepan, combine the vinegar and remaining 1 cup of sugar. boil the mixture for about 15 minutes, then add the mustard and whisk to combine.

I used a sieve to avoid any clumps that couldn’t be whisked away.

Add the mustard mixture to the peaches and stir to combine. Taste to see what you think. It should be mustardy, but the flavor should be predominantly peaches.

Let cool slightly, then pass through a food processor using the disc with the medium-sized holes.
Then pour into storage jars. This made about one total pint. Place these in a water bath or simply store in the refrigerator. I’m pretty sure this mustard could also be frozen for later use.

Stay tuned till tomorrow for the verdict!

17 thoughts on “Peachy Mustard

  1. I’ve been on a white peach binge (just made an amazing sauce for a pork tenderloin the other night), thanks to our farmer’s market, but never thought of this! Great idea!

  2. Many years ago, Steve and I met a couple (seated beside them at a wedding reception dinner in CA) who talked ad nauseam about how they had first bonded over their shared hatred of condiments. It was fascinating to Steve, who spent hours peppering them with questions about precisely what they considered a condiment. E.g., is salsa a condiment? (Apparently not to those people.) We’ve laughed about it ever since. Like you, I adore condiments of all sorts, so I found the whole thing ridiculous. Your mustard looks delicious!

  3. In Northern Italy the peaches would be kept in large chunks and the resulting condiment is called mostarda. It’s an essential ingredient for pumpkin tortelli. I bet your peach mustard would work very well, too!

  4. Wow, that sounds outstanding! I’ve made fig mostarda before but hadn’t considered peaches. Maybe I could use dehydrated ones in a similar fashion. Thanks for the inspiration!

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