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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!
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.
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.
Transfer the mustard into a glass jar.
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.
More delicious tarragon recipes:
- Roasted Tomatoes with Tarragon Cream Sauce
- Bay Leaf Chicken Drumsticks with Tarragon Pan Sauce
- Grilled Cheese Sandwich with Tarragon and Bourbon Caramelized Shallot
- Roasted Cauliflower Salad
- Homemade Chips with Tarragon Truffle Aioli
- 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
- 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.
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