It was peach season and it was impossible not to pick them up by the pound. But that also meant I had to cook them in everything. And I did. This is a really great condiment you’ll keep reaching for all summer.

Tarragon Peach Mustard

• 1/2 cup white wine vinegar
• 1/2 cup white wine
• 1 tablespoon chopped shallots
• 1 ripe peach, chopped fine
• 1 bay leaf
• 1 teaspoon peppercorns
• 3/4 cup yellow
• 1/4 cup brown mustard seeds
• 1 teaspoon salt, or to taste
• 1 teaspoon sugar
• 1 Tablespoon chopped fresh tarragon, or to taste

Instructions

In a small saucepan, combine vinegar, wine, shallots, bay leaf, and peppercorns. Bring to a simmer and cook for 3 minutes. Allow to cool completely, and strain flavored liquid over mustard seeds. Soak mustard seeds with vinegar solution for at least 12 hours and up to 24 hours.

In another pan cook peaches down with tarragon, salt, and sugar until jam consistency. Transfer to a container let cool.

Place soaked mustard seeds with all of their liquid in the bowl of a blender’ add peach blend. Taste for tarragon and add more if needed. Blend until thickened and the seeds are coarsely ground, about 2 minutes.

Transfer to small, sterilized jars and store in your refrigerator for up to 2 months. The mustard will be quite spicy at first but will mellow after a couple of days.