Peach Mustard

This mustard recipe uses peaches and horseradish as the base! It's AIP, Paleo, Whole30 & Top 8 friendly.

5 from 1 vote

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Prep Time 5

Cook Time 30

Course Side Dish

Servings tablespoon

Calories 9 kcal

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!

Nutrition

Serving: 1tablespoonCalories: 9kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 402mgPotassium: 27mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 6mgIron: 1mg