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. You can also fill it into pretty jars and give as a homemade gift!
For more homemade condiments, also check out these refrigerator sweet pickles and this seasoned salt recipe.
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What is tarragon mustard?
Tarragon mustard is mustard that is flavored with fresh or dried tarragon leaves.
Recipe ingredients:
You need mustard seeds, seasonings and an acidic liquid, such as vinegar or citrus juice, to make homemade mustard. The recipe here uses a mix of orange juice and apple cider vinegar as the liquid and salt and tarragon as seasonings.
Ingredient notes & substitutions:
- You can substitute unseasoned rice vinegar for apple cider vinegar, if you prefer.
- The amount of tarragon listed in the recipe will yield a very subtle tarragon flavor. Add more tarragon if you prefer a stronger flavor.
- Yellow mustard seeds is what dry mustard (also called mustard powder) is made from. If you have a bunch of yellow mustard seeds and are looking for more recipes to use them in, simply grind them into powder in a spice grinder. Use the dry mustard in spice rubs, like this tuna steak seasoning, or mix it with cheese and make a delicious grilled cheese sandwich.
How to make it:
See full ingredients & 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.
Step 2. Transfer the mix to a food processor and add salt and dried tarragon.
Step 3. Process until the mustard becomes smooth.
Step 4. Fill the mustard into a glass jar with a lid. Let it sit in the fridge for 2 days before starting to use it.
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.
Tarragon mustard uses:
Use this mustard for:
- rustic and grilled sandwiches, such as this turkey cranberry grilled cheese sandwich
- smoked salmon and other smoked fish
- bratwurst and other sausages
- charcuterie and cheese boards
Frequently asked questions:
Store homemade mustard in a glass container the fridge.
Homemade mustard keeps for about 1 month in a closed glass jar in the fridge.
More delicious tarragon recipes:
Did you make this recipe? Please leave a star rating or comment! Thanks!
Full Printable Recipe
Homemade Tarragon Mustard with Apple Cider Vinegar
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 and cover with plastic wrap. Let sit at room temperature for 8 hours.
- Transfer the mix into a food processor and add salt and 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.*** Store the mustard in the fridge and use it up within about a month.
Notes:
Nutrition Information (Estimated):
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.
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! :-)