This mustard recipe uses peaches and horseradish as the base! It’s AIP, Paleo, Whole30 & Top 8 friendly.
Anyone following the AIP diet knows that we’re not allowed to have mustard seed during the elimination phase. Unfortunately, if you’re a sauce person like I am, that means many recipes can’t be adapted because mustard is an integral base of so many. I was determined to get around that. So, I started experimenting with peaches and horseradish to see if I could mimic the taste of yellow mustard. The peaches lend a nice tartness while the horseradish gives a kick similar to what the mustard seed does in traditional yellow mustard. Use this in place of regular dijon or yellow mustard in any dish or sauce, or enjoy it on its own!
Ingredients
- 1 cup water
- White wine vinegar
- Frozen peaches
- Horseradish powder
- Onion powder
- Salt
- Turmeric
- Ground ginger
- Garlic powder
See recipe card for quantities.
Instructions
- Combine ingredients in a saucepan on medium heat.
- Simmer for 20 minutes, stirring occasionally.
- Transfer to a blender and blend on high until smooth. Return back to the saucepan and cook for an additional 5-10 minutes on medium heat, stirring more frequently to avoid burning.
Hint: Transfer to a storage container and chill in the refrigerator for at least 30 minutes. Mustard will thicken some once chilled.
Equipment
You will need a blender for this recipe.
Storage
Keeps for up to a week in the fridge or up to three months in the freezer. I’ve also frozen, defrosted, and frozen again with no issues!
Top tip
You’ll know the mustard is done when it stays separated in the pan after scraping with a spoon.
Recipe
Peach Mustard
Equipment
- Blender
Ingredients
- 1 cup water
- ¾ cup white wine vinegar
- ½ cup sliced frozen peaches
- 2 tablespoon horseradish powder
- 1 tablespoon onion powder
- 2 teaspoon salt
- ⅛ teaspoon turmeric
- ⅛ teaspoon ground ginger
- ⅙ teaspoon garlic powder
Instructions
- Combine ingredients in a saucepan on medium heat.
- Simmer for 20 minutes, stirring occasionally.
- Transfer to a blender and blend on high until smooth. Return back to the saucepan and cook for an additional 5-10 minutes on medium heat, stirring more frequently to avoid burning.
Notes
- You’ll know the mustard is done when it stays separated in the pan after scraping with a spoon.
- Transfer to a storage container and chill in the refrigerator for at least 30 minutes.
- Mustard will thicken some once chilled.
- Keeps for up to a week in the fridge or up to three months in the freezer. I’ve also frozen, defrosted, and frozen again with no issues!
