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Home » Recipes » Sauces and Dip Recipes

Homemade Mustard with Tarragon

Updated: May 22, 2024 · Published: Oct 8, 2019 by Nicole B. · 2 Comments

2 days days 8 hours hours 15 minutes minutes
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This easy homemade 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.

A jar of homemade mustard in a rustic kitchen.

Recipe ingredients and notes:

To make homemade mustard you need mustard seeds, seasonings, and an acidic liquid, such as vinegar or citrus juice. For the recipe here I used orange juice and apple cider vinegar as the liquid and salt and tarragon as seasonings.

  • The amount of tarragon listed in the recipe will yield a very subtle tarragon flavor. Add more tarragon if you prefer a stronger flavor.
  • I recommend to use freshly pressed orange juice, rather than bottled juice, for this recipe. Fresh juice adds a subtle sweetness that balances the sharpness of the mustard seeds and the intense acidity of the vinegar.
  • You can substitute unseasoned rice vinegar for apple cider vinegar, if you prefer.
Mustard seeds, tarragon, salt, apple cider vinegar, water and oranges.

How to make it:

See full ingredient amounts and instructions in the recipe card below!

Step 1. Add mustard seeds, orange juice, vinegar and water to a glass liquid measuring cup or a glass bowl. Cover with plastic wrap and let sit at room temperature for 8 hours.

Mustard seeds and liquid in a glass measuring cup.

Step 2. Transfer the mix to a food processor and add salt and dried tarragon.

Mustard seeds and liquid in a food processor.

Step 3. Process until the mustard becomes smooth. Fill the mustard into a glass jar with a lid. Let it sit in the fridge for 2 days before starting to use it.

Homemade tarragon mustard in a food processor.

Recipe note:

Please note that the 2-day resting period before usage is very important. The mustard starts out incredibly bitter but all the bitterness disappears within 2 days of preparation.

What to use the mustard for:

  • rustic and grilled sandwiches
  • smoked salmon and other smoked fish
  • bratwurst and other sausages
  • charcuterie and cheese boards

Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!

Full Recipe

A jar of homemade mustard in a rustic kitchen.

Homemade Mustard with Tarragon

Author: Nicole B.
This homemade tarragon mustard has an intense sharpness that makes it perfect for rustic sandwiches, sausages or charcuterie boards.
Makes about 1 cup.
5 from 5 votes
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Prep Time: 15 minutes minutes
Resting Time: 2 days days 8 hours hours
Total Time: 2 days days 8 hours hours 15 minutes minutes
Course: Condiment
Cuisine: American
Servings: 16
Calories (estimated): 21 kcal

Equipment:

  • measuring cups and spoons
  • citrus juicer
  • glass liquid measuring cup or glass bowl
  • plastic wrap
  • food processor
  • glass jar

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:
 

  • Add mustard seeds, juice, vinegar and water to a glass liquid measuring cup or a glass bowl. Cover with plastic wrap and let sit at room temperature for 8 hours.
    ⅓ cup yellow mustard seeds, ⅓ cup freshly pressed orange juice, ⅙ cup apple cider vinegar*, ⅙ cup cold water
  • Transfer the mix into a food processor and add salt and tarragon.
    ¾ teaspoon salt, ½ teaspoon dried tarragon**
  • Process until smooth. (This will take a few minutes. Keep processing until the mustard seeds are breaking up and the mustard thickens.)
  • Transfer the mustard into a glass jar, cover and let sit in the fridge for 2 days before starting to use it.***

Notes:

*You can substitute unseasoned rice vinegar for apple cider vinegar.
**The amount of tarragon listed in the recipe will yield a very subtle tarragon flavor. Add more tarragon if you prefer a stronger flavor.
***It's very important that you wait for 2 days before using the mustard. It starts out incredibly bitter but all the bitterness vanishes within 2 days of preparing it.
Storage instructions:
Store the mustard in the fridge and use it up within about a week.
Show Nutrition Info Hide Nutrition Info

Nutrition Information (Estimated):

Calories: 21kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 110mgPotassium: 40mgFiber: 0.4gSugar: 1gVitamin A: 14IUVitamin C: 3mgCalcium: 11mgIron: 0.4mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: homemade mustard, tarragon mustard, tarragon mustard recipe

More tarragon recipes you might enjoy:

  • This gourmet grilled cheese sandwich is stuffed with Bourbon caramelized shallots.
  • This maple mustard marinade adds great flavor to chicken breast.

Comments

  1. Daniela says

    June 06, 2014 at 10:15 am

    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.

    Reply
    • Nicole B. says

      June 06, 2014 at 10:37 am

      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! :-)

      Reply
5 from 5 votes (5 ratings without comment)

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