Peach Mustard Sauce for Chicken or Pork

Sep 11th

One of my tips for keeping dinner interesting, appetizing, and simple is to only make one aspect of the meal “fancy”. For instance, when I made this sauce I put it over plain grilled chicken, with simply roasted potatoes and salad (with a basic vinaigrette). If you have too many players on the plate the meal seems juxtaposed and you run the risk of flavor clashing. It’s also the lazier way.¬†

Really shocked right now that “lazier” doesn’t have a red line underneath it. Just doesn’t seem right. Anyway – I have lots of perfectly ripe peaches in my produce drawer right now and don’t want to waste them all at once by baking a pie or crisp (I hoard ripe summer peaches). Just one to snazz up dinner fit the bill. I remembered loving this brie, basil and peach crostini from last summer so I knew basil would be the herb of choice. This will keep for about a week in your fridge and tastes great as a pretzel dip.

Peach Mustard Sauce for Chicken or Pork

Makes about 1 cup

1 large ripe peach (or two small)

2 tbsp. water

3 tbsp. honey

1 tsp. apple cider vinegar

1/2 tsp. kosher salt

1/4 c. dijon mustard

1/4 c. whole grain mustard

1/4 c. finely chopped fresh basil

1. Bring a small saucepan of water to boil (enough to submerge a peach in). Make a shallow “x” with a knife tip on the bottom of the peach. Place in boiling water for 30 seconds. Meanwhile, prepare a bowl of ice water.

2. Remove peach and place in ice water until cool enough to handle. Peel skin off peach, pit, and finely chop.

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3. Remove water from sauce pan and put peach, 2 tbsp. water, honey, vinegar and salt inside. Bring to a boil over high heat and reduce heat to low. Simmer about 8 minutes or until peaches are totally soft and mixture has thickened slightly.

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4. Remove from heat and let cool. Mix in mustards and cover until ready to use. Add basil, stir, and spoon over simply cooked meat.

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