Apricot Mustard

Apricot mustard is the kind of three-ingredient pantry project that punches well above its weight class. Mix prepared sweet-and-hot mustard, apricot preserves, and a generous ¾ cup of dry mustard powder. Jar it up. Forget about it for two to eight weeks. Open it. Now you have a condiment that works with charcuterie, sharp cheeses, and weeknight pork tenderloin.

The aging is what transforms this from a sharp, harsh condiment into something sophisticated. Fresh dry mustard is hot and one-dimensional; given time, the mustard oils mellow and integrate with the apricot sweetness, producing complex layers of flavor. Two weeks is the minimum; six to eight is when the magic really happens.

The ratio of dry mustard to prepared mustard sets this apart from a simple sauce. That extra dry mustard delivers the slow, sinus-clearing heat that develops on the back of the tongue, balanced against the bright fruit notes from the apricot preserves. The combination pairs especially well with stout cheeses like aged Gouda or Stilton.

Pro Tips

• Whisk the mixture vigorously before jarring to fully integrate the dry mustard powder. Lumps of unmixed dry mustard create unpleasant pockets of heat.
• Use a glass jar with a tight-fitting lid; metal lids can react with the acidic mustard and develop off flavors.
• Store in a cool, dark place during aging. Heat and light degrade the mustard oils.
• Once aged, refrigerate to lock in the flavor. Properly stored, this keeps several months in the fridge.

Variations

• Replace half the apricot preserves with orange marmalade for a more citrus-forward profile.
• Add 1 tablespoon of apple cider vinegar before aging for a sharper, more tangy finish.
• Stir in 1 teaspoon of cracked black peppercorns for a peppery version that pairs with grilled meats.