Orange Tarragon Mustard

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orange tarragon mustard

Mustard isn’t something I had ever made myself (nor thought about making myself) but after looking around a bit I learned that it is very easy to whip up at home.

How to make mustard:

Most mustards are made with mustard seeds, seasonings and an acidic liquid (vinegar, citrus juice, etc.). I opted for a mix of orange juice and apple cider vinegar here.

Acid provides a sour flavor but it turns out that it also regulates the level of spiciness. That’s because acid can destroy some of the chemical compounds that produce the mustard seeds’ heat. So the more acidic your mix is, the milder the resulting mustard. Interesting, huh?

For the recipe here I seasoned the mustard with salt and tarragon and it turned out to be quite delicious. (Fyi, I am the world’s biggest tarragon fan so you’ll see that pop up a lot in my recipes!)

Spread this mustard on your turkey and cranberry sandwich or fill it in pretty jars and give it as a homemade gift.


Related Post:

Wondering how to use this mustard? Check out this Turkey Cranberry Grilled Sandwich with Orange Tarragon Mustard:

turkey cranberry grilled sandwich orange tarragon mustard

orange tarragon mustard
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Orange Tarragon Mustard

A great recipe for making your own orange tarragon mustard at home. It's surprisingly easy and the mustard tastes intense and delicious!
Prep Time10 mins
Resting Time8 hrs
Total Time8 hrs 10 mins
Course: Condiment
Cuisine: American
Keyword: mustard, orange, tarragon
Servings: 10
Calories: 20kcal
Author: Nicole Branan | The Spice Train


  • 1/3 cup yellow mustard seeds
  • 1/3 cup freshly pressed orange juice
  • 1/6 cup apple cider vinegar
  • 1/6 cup cold water
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried tarragon


  • Combine the seeds, juice, vinegar and water in a nonreactive 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.
  • Transfer mustard to a jar and store in the fridge.


Calories: 20kcal

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  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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