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!
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.
Jump to:
How to make it (overview with photos):
- In a glass bowl, combine yellow mustard seeds, orange juice, apple cider vinegar and water.
- Cover the bowl with plastic wrap and let it sit on the kitchen counter at room temperature for about 8 hours.
- Transfer the mix to the food processor, add salt and dried tarragon.
- 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.)
Recipe notes, tips and questions:
No, you have to let the homemade mustard sit in the fridge for 2 days before starting to use it. This resting period is very important; the mustard starts out incredibly bitter but all the bitterness disappears within 2 days of preparation.
Store the mustard in a glass container the fridge.
Homemade mustard keeps for about 1 month in a closed glass jar in the fridge.
More tarragon recipes you’ll love:
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Full Printable Recipe
Tarragon Mustard
Ingredients
- ⅓ cup yellow mustard seeds
- ⅓ cup freshly pressed orange juice (you need about 1 ½ oranges for that)
- ⅙ cup apple cider vinegar
- ⅙ cup cold water
- ¾ teaspoon salt
- ½ 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 and 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 2 days before starting to use it.* Store the mustard in the fridge and use it up within about a month.
Mona
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.
Nicole B.
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!
Daniela
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.
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! :-)
Katia
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 :)