Sossen Eckart Peach Mustard Sauce. Fruity mustard sauce with peach, honey, and a hint of hickory – mildly spicy, hand-cooked in Berlin.

Sossen Eckart Peach Mustard Sauce is a fruity mustard sauce made from 38 percent peach, mustard, apple cider vinegar, 16 percent honey, and raw cane sugar. It is seasoned with chili, hickory wood smoke flavoring, salt, and pepper. One chili on Eckart's scale, 250 ml, handmade in Berlin.

Honey and mustard are an old pair. The sweetness catches the heat of the mustard seed, and the mustard gives the honey structure. This creates sauces and dressings that go equally well with sausages, salmon, and poultry. In the southern United States, there is even a unique tradition of mustard sauces for barbecue. Peach Mustard Sauce by Eckart takes this pair and adds ripe fruit. Peach makes up more than a third of the recipe. A subtle hint of hickory is reminiscent of American barbecue. It bears the N°7 on the label.

Fruit, hearty mustard, and a smoky finish

First, you taste peach and honey, fruity and soft. Then the mustard takes over with its hearty, spicy character. Apple cider vinegar provides freshness. With 16 percent honey, the sweetness is distinct, but the mustard keeps it well in balance. It plays more than a supporting role here and shapes the sauce just as much as the fruit.

A slight spiciness comes from the chili; on Eckart's scale, it is one chili. At the end, a touch of smoke remains, which comes from refined hickory wood smoke flavoring. Anyone expecting a sauce smoked over a real wood fire should know this.

On burgers, with pulled pork and salmon

Eckart recommends the sauce on burgers, with pulled pork, salmon, sausages, chicken, and neck steaks. On a burger, it replaces mustard and ketchup in one. Stirred into pulled pork, it adds fruitiness and spice to the meat.

For bratwurst and wiener sausages, it is a fruity alternative to classic mustard. You can put it on the table as a dip for grilled chicken legs or neck steaks. Brush chicken skewers with it shortly before the end of the grilling time, and they will get a fruity, glossy surface. For a sandwich with pulled pork and coleslaw, spread it directly on the bun.

Our tip: Brush a salmon fillet with the sauce during the last five minutes in the oven. The honey caramelizes slightly and forms a glossy, savory layer.

Note: The sauce contains mustard. Because of the honey, it is not vegan according to the manufacturer. Store it in the refrigerator once opened; according to Eckart, it will stay fresh for many weeks.

The sauce designer and his team

Thomas Eckart calls himself a sauce designer, and for this creation, the term fits particularly well. Peach, mustard, honey, and hickory are a combination he came up with himself.

Since 2009, the Munich native who now calls Berlin home has been cooking his sauces in the capital. He runs the company together with Sabine Welz. Work is done by hand as a team, and the labels are applied by "dear Tanja," in his words. The sauce is boiled down, and flavor enhancers and preservatives are left out. The label shows his portrait and the note "Handmade in Berlin."

Eckart explicitly thinks of his sauces as being for more than just the grill. This variety shows that well, as it is just as suitable for a sausage off the grill as it is for salmon from the oven.

For burger nights and grill fans with a taste for fruit

The sauce is for anyone who likes mustard and would like it to be fruitier. It fits burger night, a barbecue party with sausages, and salmon on the weekend. Alongside ketchup and barbecue sauce, it brings variety to the table. And it's an idea for anyone who likes to serve something other than dill sauce with fish.

The Whiskey BBQ Sauce is bolder, with whiskey and also a hint of hickory. The Mango Sauce is fruitier and significantly spicier. The other varieties are introduced on the Eckart page. The sauce is not suitable for vegans or anyone who avoids mustard.

A fruity mustard sauce with peach, honey, and a hint of hickory, hand-cooked in Berlin – for burgers, pulled pork, and salmon.