Tarragon Mustard

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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!

tarragon mustard

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:

This recipe starts with 1/3 cup yellow mustard seeds, 1/3 cup freshly pressed orange juice, 1/6 cup apple cider vinegar and 1/6 cup cold water. Combine those ingredients in a glass bowl, cover it and let it sit on your kitchen counter at room temperature for about eight hours.

how to make tarragon mustard step by step

how to make tarragon mustard step by step

Next, transfer the mix to your food processor, add 3/4 teaspoon salt and 1/2 teaspoon dried tarragon and process until the mustard is smooth.

how to make tarragon mustard step by step

how to make tarragon mustard step by step

Transfer the mustard into a glass jar.

how to make tarragon mustard step by step

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 tarragon mustard?

Store the mustard in a glass container the fridge and use it up within about a month.

How can I use tarragon mustard?

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.

leftover thanksgiving turkey cranberry grilled sandwich with orange tarragon mustard

More delicious tarragon recipes:

tarragon mustard
Print Recipe
5 from 2 votes

Tarragon Mustard

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!
Prep Time15 mins
Resting Time8 hrs
Total Time8 hrs 15 mins
Course: Condiment
Cuisine: American
Keyword: homemade mustard, tarragon mustard
Servings: 10
Calories: 29kcal

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:

*It's very important that you let the mustard sit; it starts out incredibly bitter but all the bitterness vanishes within two days of preparing it.

Nutrition

Calories: 29kcal | Carbohydrates: 2.8g | Protein: 1.4g | Fat: 1.5g | Saturated Fat: 0.1g | Sodium: 175mg | Potassium: 56mg | Fiber: 0.8g | Sugar: 1.1g | Calcium: 20mg | Iron: 0.7mg

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tarragon mustard

7 comments

  1. Mona says:

    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. says:

      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!

  2. 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! :-)

  3. Katia says:

    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 :)

    • Nicole says:

      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.

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