This homemade tarragon mustard has an intense sharpness that makes it perfect for rustic sandwiches, sausages or charcuterie boards.
Recipe ingredients and notes:
To make any homemade mustard you need mustard seeds, seasonings, and an acidic liquid, such as vinegar or citrus juice. For the recipe here I used salt and tarragon as seasonings and orange juice and apple cider vinegar as the liquid. I recommend to use freshly pressed orange juice, rather than bottled juice. Fresh juice adds a subtle sweetness that balances the sharpness of the mustard seeds and the intense acidity of the vinegar.
Photos of the recipe process:
Step 1. Add mustard seeds, orange juice, vinegar and water to a glass liquid measuring cup or a glass bowl. Cover with plastic wrap and let sit at room temperature for 8 hours.
Step 2. Transfer the mix to a food processor and add salt and dried tarragon.
Step 3. Process until the mustard becomes smooth. Fill the mustard into a glass jar with a lid. Let it sit in the fridge for 2 days before starting to use it.
What to use the mustard for:
- rustic and grilled sandwiches
- smoked salmon and other smoked fish
- bratwurst and other sausages
- charcuterie and cheese boards
Full Recipe
Homemade Mustard with Tarragon
Equipment:
Ingredients:
Method:
- Add mustard seeds, juice, vinegar and water to a glass liquid measuring cup or a glass bowl. Cover with plastic wrap and let sit at room temperature for 8 hours.⅓ cup yellow mustard seeds, ⅓ cup freshly pressed orange juice, ⅙ cup apple cider vinegar*, ⅙ cup cold water
- Transfer the mix into a food processor and add salt and tarragon.¾ teaspoon table salt, ½ teaspoon dried tarragon**
- Process until smooth. (This will take a few minutes. Keep processing until the mustard seeds are breaking up and the mustard thickens.)
- Transfer the mustard into a glass jar, cover and let sit in the fridge for 2 days before starting to use it.***
Recipe notes:
Nutrition (estimate only):
More tarragon recipes you might enjoy:
- This gourmet grilled cheese sandwich is stuffed with Bourbon caramelized shallots.
- This maple mustard marinade adds great flavor to chicken breast.
Daniela says
I have made multiple attempts to make mustard from scratch with no good success. I would like to try your recipe and I was wondering if I could substitute the tarragon with fresh one and how much I ahould use. Thank you for the recipe.
Nicole B. says
Hi Daniela,
So far I've only made this recipe with dried tarragon but I don't see any reason why you couldn't use the fresh herb. I would use a little more of the fresh tarragon than dried because the flavor in dried herbs is more concentrated. Let me know how you like it and thanks for stopping by! :-)