Condiments
Fig mustard with fig jam
One jar of fig jam (212 g), 2–3 tbsp Dijon mustard, 1 tbsp wholegrain mustard and a splash of balsamic vinegar. No cooking, ready in 5 minutes, then 30 minutes to rest.
Method
- Put the fig jam in a bowl and crush the larger pieces of fruit with a fork. If you prefer it smooth, blend briefly with a hand blender.
- First stir in 2 tbsp of Dijon mustard and the wholegrain mustard until evenly combined.
- Add the balsamic vinegar, pepper and salt and taste, ideally with a piece of cheese. If you want it sharper, add the third spoonful of Dijon mustard.
- Transfer to a clean jar, seal and leave to rest in the fridge for at least 30 minutes, better overnight.
Minnelea products for this recipe
The preserves used in this recipe.
The ratio: about four parts jam to one part mustard. Use it up within 7 days in the fridge, as long as the opened jam keeps.
