Homemade Mustard with Tarragon
This homemade tarragon mustard has an intense sharpness that makes it perfect for rustic sandwiches, sausages or charcuterie boards. Makes about 1 cup.
Servings: 16
Calories (Estimated): 21kcal
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 table 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 table 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.***
Recipe 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: Store the mustard in the fridge and use it up within about a week.
