Sauces
Quick fig mustard made with jam
A jar of fig jam (212 g), 2-3 tablespoons of Dijon or mild mustard, 1 tablespoon of wholegrain mustard and a splash of balsamic vinegar. No cooking, ready in 5 minutes, then 30 minutes of resting in the fridge.
Method
- Pour the fig jam into a bowl and mash the larger pieces of fruit with a fork. If you prefer it smooth, blend it for a few seconds with an immersion blender.
- Stir in 2 tablespoons of Dijon or mild mustard and the wholegrain mustard, mixing until the colour is even.
- Add balsamic vinegar, pepper and salt and taste, ideally with a small piece of cheese. If you want it stronger, add the third tablespoon of mustard.
- Transfer to a clean jar, close it and leave to rest in the fridge for at least 30 minutes, ideally overnight.
Minnelea products for this recipe
The preserves used in this recipe.
The proportion: about four parts of jam to one of mustard. Keep it in the fridge and use it within 7 days, like an opened jar of jam.
