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This tarragon mustard is made with yellow mustard seeds, orange juice, apple cider vinegar, salt and dried tarragon. It has an intense sharpness that makes it perfect for rustic sandwiches. You can also fill it into pretty jars and give it as a homemade gift!
This post was originally published on Sept. 17, 2013.
Mustard is surprisingly easy to make at home. All you need is mustard seeds, seasonings of your choice and an acidic liquid, such as vinegar or citrus juice. For the recipe here, I opted for a mix of orange juice and apple cider vinegar and seasoned the mustard with salt and tarragon.
How to make tarragon mustard step by step:
Step 1. In a glass bowl, combine:
- 1/3 cup yellow mustard seeds
- 1/3 cup freshly pressed orange juice
- 1/6 cup apple cider vinegar
- 1/6 cup cold water
Step 2. Cover the bowl with plastic wrap and let it sit on the kitchen counter at room temperature for about eight hours.
Step 3. Transfer the mix to the food processor, add 3/4 teaspoon salt and 1/2 teaspoon dried tarragon.
Step 4. Process until the mustard is smooth. (This will take quite a while; keep processing until the mustard seeds are broken up and the mustard thickens.)
Step 5. Transfer the mustard into a glass jar and put in the fridge. Start using the mustard after two days and use it up within about one month.
Can I use homemade mustard right away?
No, you have to let the homemade mustard sit in the fridge for two days before starting to use it. This resting period is very important; the mustard starts out incredibly bitter but all the bitterness disappears within two days of preparation.
How do I store homemade mustard?
Store the mustard in a glass container the fridge and use it up within about a month.
What recipes can I use tarragon mustard in?
This mustard is perfect on rustic sandwiches, such as the Leftover Thanksgiving Turkey Cranberry Grilled Sandwich below. You can also fill it in pretty jars and give it as a homemade gift.
More delicious tarragon recipes:
- Roasted Tomatoes with Tarragon Cream Sauce
- Grilled Cheese Sandwich with Tarragon and Bourbon Caramelized Shallot
- Roasted Cauliflower Salad
- Homemade Chips with Tarragon Truffle Aioli
Tarragon Mustard
Ingredients:
- 1/3 cup yellow mustard seeds
- 1/3 cup freshly pressed orange juice (you need about 1.5 oranges for that)
- 1/6 cup apple cider vinegar
- 1/6 cup cold water
- 3/4 teaspoon salt
- 1/2 teaspoon dried tarragon
Instructions:
- Combine the seeds, juice, vinegar and water in a glass bowl and cover with plastic wrap. Let sit at room temperature for about 8 hours.
- Transfer the mixture from the bowl into a food processor.
- Add salt and tarragon.
- Process until smooth. (This will take quite a while. Keep processing until the mustard seeds are broken up and the mustard thickens.)
- Transfer the mustard into a glass jar and let it sit in the fridge for two days before starting to use it.*
- Store the mustard in the fridge and use it up within about a month.
Notes:
Nutrition
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I bet this would be fantastic with chicken. Looks so easy to make. Just got a Vitamix and bet it would process up beautifully in this.
Yes, it’s great on chicken. I’ve also put in on Thanksgiving leftover sandwiches, it works great with the cranberry sauce and the turkey. Thanks for stopping by, Mona!
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.
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! :-)
Wow! I have never thought of making my own mustard. What a brilliant idea! Thanks for the recipe-I’ll be sure to try it out soon :)
This looks amazing and I am stoked to make it; any idea how long it will keep?
Thank you, Hope! I’m testing right now how long it will keep and what I can say so far is that it will be good for at least one month, that’s how long I have had my first batch.