Homemade Mustard with Tarragon
User Reviews
5
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Prep Time
15 mins
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Resting Time:
2 d 8 hrs
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Total Time
2 d 8 hrs 15 mins
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Servings
16
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Calories
21 kcal
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Course
Condiments
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Cuisine
American
Homemade Mustard with Tarragon
Description
Homemade Mustard with Tarragon uses yellow mustard seeds soaked in a mixture of orange juice, apple cider vinegar, and water to soften before blending with salt and dried tarragon. Soaking the seeds for 8 hours allows them to hydrate and begin to release their pungent flavor. Processing the soaked mixture in a food processor breaks down the seeds, creating a smooth textured mustard.
The addition of dried tarragon imparts a delicate herbal aroma and subtle licorice-like flavor. Orange juice contributes citrus brightness balancing the acidity from vinegar. After blending, the mustard needs to rest covered in the refrigerator for 2 days so that the initial bitterness softens and the flavors integrate fully.
Once ready, this tangy, aromatic mustard works well as a spread, dip, or ingredient in dressings and marinades. It should be kept refrigerated and used within about a week for best freshness.
Rice vinegar can substitute apple cider vinegar, and tarragon amount can be adjusted for stronger flavor.
Ingredients
- ⅓ cup yellow mustard seeds
- ⅓ cup orange juice you need about 1 ½ oranges for that, freshly pressed
- ⅙ cup apple cider vinegar
- ⅙ cup water cold
- ¾ teaspoon salt
- ½ teaspoon tarragon dried
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.
- 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.***
Notes
- Substitute unseasoned rice vinegar for apple cider vinegar if desired without major flavor loss.
- The recipe’s tarragon amount yields a mild herbal flavor; increase for stronger notes.
- Let mustard mature refrigerated for 2 days before use to eliminate initial bitterness.
- Store in the fridge and consume within one week to maintain flavor and freshness.
User Reviews
Overall Rating
5
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