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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.

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 freshly pressed orange juice (you need about 1 ½ oranges for that)
  • ⅙ cup apple cider vinegar*
  • ⅙ cup cold water
  • ¾ teaspoon salt
  • ½ teaspoon dried tarragon**

Instructions

    Cup of Yum
  1. 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.
  2. Transfer the mix into a food processor and add salt and tarragon.
  3. Process until smooth. (This will take a few minutes. Keep processing until the mustard seeds are breaking up and the mustard thickens.)
  4. Transfer the mustard into a glass jar, cover and let sit in the fridge for 2 days before starting to use it.***

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 instructions:
  • Store the mustard in the fridge and use it up within about a week.
  • Store the mustard in the fridge and use it up within about a week.