Whether folded through a summer slaw, used as a dipping mustard for fresh vegetable tapas or dolloped on BBQ skewers, this Apricot & Avocado Mustard is a zingy, vegan-friendly, dairy-free dressing to enjoy.
With four simple ingredients, what’s not to love about this creamy condiment. The sweetness and complementary flavours of apricot, the bitey undertones of dijon mustard and cream avocado are just divine.
Of the scores of fruit trees in my garden, apricot sadly does not feature. I must add it to my ever-growing list of trees to add to my wee orchard! Thankfully Anathoth Farm make a very delicious jam, just like homemade, so you needn’t do without.
Apricot & Avocado Mustard
Makes: 1.5 cups
Ingredients
- 5 Tbsp apricot jam
- 1/4 cup white vinegar
- 3 Tbsp dijon mustard
- small avocado
Method
- Heat jam, vinegar and mustard together in a saucepan over medium heat. Stir well until all ingredients combine, reduce heat and simmer for 5 minutes.
- Remove from heat and refrigerate for at least one hour.
- When cool transfer to a food processor, add the avocado flesh and blitz until completely smooth.
- Serve with summer slaw or kebabs.
