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.
How to make it:
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 8 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 2 days and use it up within about 1 month.
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.
This mustard keeps for about 1 month in a closed glass jar in the fridge.
This mustard is perfect on rustic sandwiches, such as this Leftover Thanksgiving Turkey Cranberry Grilled Sandwich. You can also fill it in pretty jars and give it as a homemade gift.
More tarragon recipes you’ll love:
- Roasted Tomatoes with Tarragon Cream Sauce
- Grilled Cheese Sandwich with Tarragon and Bourbon Caramelized Shallot
- Roasted Cauliflower Salad
- Homemade Chips with Tarragon Truffle Aioli
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- 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
- 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.