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This homemade orange tarragon mustard is made with yellow mustard seeds, orange juice, apple cider vinegar, salt and 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 isn’t something I had ever made myself but after looking around a bit I learned that it is very easy to whip up at home.
Most mustards are made with mustard seeds, seasonings and an acidic liquid (mostly vinegar and/or citrus juice). I opted for a mix of orange juice and apple cider vinegar here and seasoned the mustard with salt and tarragon.
How to make homemade orange 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, add the mix to your food processor, add 3/4 teaspoon salt and 1/2 teaspoon dried tarragon and process until the mustard is smooth. That’s already all there is to it.
Transfer the mustard into a glass jar and store it in the fridge. (You want to use it up within about a month.)
How to use homemade orange tarragon mustard:
This mustard is perfect on rustic sandwiches, such as the turkey and cranberry 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 Vegetables with Tarragon Vinaigrette
- Roasted Cauliflower Salad
- Homemade Chips with Tarragon Truffle Aioli
Homemade Orange Tarragon Mustard
- 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 mustard to a jar and store in the fridge. Use it up within about a month.
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