5 from 15 votes
Homemade Mustard with Tarragon
This homemade mustard combines yellow mustard seeds with fresh orange juice, apple cider vinegar, water, salt, and dried tarragon to make a smooth condiment. It requires soaking the seeds 8 hours and processing until smooth, then refrigerating for 2 days to mellow bitterness and develop flavor. The resulting mustard has a subtle tarragon note and tangy brightness for sandwiches, dressings, or sauces.
Prep Time
15 mins
Resting Time:
2 d 8 hrs
Total Time
2 d 8 hrs 15 mins
Servings:
16
Calories:
21 kcal
Course:
Condiments
Cuisine:
American
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.***
Cup of Yum
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.