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ByCheryl Avrich Updated on
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Dijon, lemon, thyme, garlic and chili flakes give this savory peach sauce recipe a great depth of flavor. It’s a delicious pairing with chicken and pork.
Fresh peach sauce screams summer. I can’t get enough of sweet juicy seasonal peaches in the summer and this is just one more way to use them.
The recipe, similar to a savory peach compote, is so easy to make in less than 20 minutes and adds a special touch to a summer lunch or dinner during peach season.
Ingredients – tailored to your taste
Sauce ingredients: juicy peaches, Dijon, thyme, lime juice, garlic red pepper flakes, salt and black pepper.
Variations and substitutions:
- Add a tablespoon or two of good quality balsamic vinegar or a couple teaspoons Worcestershire sauce.
- Replace the thyme with other fresh herbs like rosemary or tarragon.
- Add a bit of red onion, sautéed in a teaspoon olive oil before adding the remaining ingredients.
Step-by-step instructions
What to serve with peach sauce
I often serve it on the side, but you can also spread it over roast chicken and broil it for a few minutes. Or even toss chicken pieces into the sauce, sprinkle it with parsley and serve over rice or quinoa. Here are a few recipes to try with this peach sauce.
- marinated pork chops
- grilled turkey breast
- cedar planked chicken
Recipe Tips
To remove skins
- Place peaches in a pot of boiling water for 1 minute.
- Empty peaches into a colander and continually rinse with very cold water to stop the cooking process.
- Skins will slip off with your fingers. For stubborn spots, using a paring knife.
To dice peaches
- Slide a small knife all around the indent of the peach. Twist two halves of the peach in opposite directions along the cut to separate.
- Remove pit.
- Slice into 1/2 inch pieces. Then dice.
Shortcut
- Buy frozen peaches that are already peeled and sliced. Cut into smaller pieces and toss them into the pot. No need to thaw. You will to need to add an extra cup or two and cook them longer to evaporate the juices from the frozen peaches.
Make Ahead
- The savory peach sauce can be made 3-5 days ahead and kept in the fridge in mason jars or any airtight container. Serve cold or warm it in the microwave.
Other easy peach recipes you might like
- Peach Marmalade
- Peach and prosciutto appetizers
- Maple-Ginger Salmon with Peach Salsa
- Peach crumble with oats
- Peach Chutney (30 minutes)
- no-cook peach compote
- Maple soy salmon with peach salsa
Or check out this full list of summer peach recipes.
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Savory Peach Sauce Recipe
Dijon, lemon, thyme, garlic and chili flakes give this savory peach sauce recipe a great depth of flavor. A delicious pairing with chicken, turkey and pork.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Sauces
Cuisine: American
Servings: 8 (1/4-1/3 cup each)
Author: Cheryl Avrich
Ingredients
- 6 fresh peaches (about 4 cups chopped)
- 2 tablespoon lemon juice or apple cider vinegar (about 1/2 large lemon)
- 1/3 cup white sugar (or brown sugar)
- 2 teaspoon Dijon mustard
- 2 cloves garlic, minced – about 2 teaspoons (or 2 frozen cubes or 1/4 tsp garlic powder)
- 3 tablespoon green onion, finely chopped
- 1/4 teaspoon red pepper flakes (or more)
- 2 tablespoon fresh thyme (or 1 tsp dried)
- 1/2 teaspoon each, salt and black pepper
Instructions
PEEL AND CUT THE PEACHES (Note 1): For easy peeling, carefully drop peaches into a medium pot of boiling water. Boil for 1 minute. Lift out peaches with a slotted spoon and slip off the skins. Cut peaches in half and remove pits. Chop into small chunks, about 1/2-3/4 inch (1.28-1.9 cm).
MAKE THE SAUCE: In a medium saucepan (I use the same one as above), put in all ingredients. Heat to Medium-high heat to bring to gentle boil (lower heat to medium heat if boiling too rapidly). Gently boil for about 6-8 minutes uncovered, stirring frequently, or until you reach the desired consistency. The more you cook it, the thicker it will get. Taste and adjust seasonings, adding more lemon, sugar, chili flakes, thyme as needed. Serve hot or cold with chicken, fish, pork or grains.
Recipe Notes
- To remove peach skins
- Place peaches in a pot of boiling water for 1 minute.
- Empty peaches into a colander and continually rinse with very cold water to stop the cooking process.
- Skins will slip off with your fingers. For stubborn spots, using a paring knife.
- To chop/dice peaches
- Slide a small knife all around the indent of the peach. Twist two halves of the peach in opposite directions along the cut to separate.
- Remove pit.
- Slice into 1/2 inch pieces. Then dice.
- Variations:
- Add a tablespoon or two of good quality balsamic vinegar or a couple teaspoons Worcestershire sauce.
- Replace the thyme with other fresh herbs like rosemary or tarragon.
- Add a bit of red onion, sautéed in a teaspoon olive oil before adding the remaining ingredients.
- Make Ahead: The savory peach sauce can be made 3-5 days ahead and kept in the fridge in an airtight container. Serve cold or warm it up in the microwave.
Nutrition values are estimates for about 1/4 cup/59 ml.
Nutrition
Calories: 82kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 231mg | Fiber: 2g | Sugar: 18g | Vitamin A: 491IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 1mg
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