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Peach Mustard

Serves1¼ cups

Method

Steps

Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Transfer to a bowl of ice water; let cool. Peel and coarsely chop.
Bring peach, sugar, vinegar, ½ tsp. salt, and 2 Tbsp. water to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5–8 minutes. Pulse in a blender until chunky (do not purée). Transfer to a medium bowl; let cool.
Mix in Dijon and whole grain mustards and chives; season with salt and pepper.
DO AHEAD: Peach mustard (without chives) can be made 2 days ahead; cover and chill. Mix in chives just before serving.

Originally published at Bonappetit.com. Reproduced for personal collection.