Make your own homemade tarragon mustard with apple cider vinegar that's perfect for rustic sandwiches, sausages or charcuterie boards.Makes about 1 cup.
⅓cupfreshly pressed orange juice(you need about 1 ½ oranges for that)
⅙cupapple cider vinegar*
⅙cupcold water
¾teaspoonsalt
½teaspoondried 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 week.
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.