📝 About This Recipe
Elevate your pantry with this sophisticated, handcrafted mustard that marries the sharp bite of yellow and brown mustard seeds with the elegant, anise-like aroma of fresh tarragon. Inspired by the rustic yet refined condiments of Burgundy, this recipe utilizes a cold-steeping method and a touch of honey to balance the natural heat of the seeds. It is a versatile masterpiece that transforms simple sandwiches into gourmet meals and serves as a luxurious base for vinaigrettes and pan sauces.
🥗 Ingredients
The Mustard Base
- 1/2 cup Yellow mustard seeds (for a milder, creamy foundation)
- 1/4 cup Brown mustard seeds (for heat and texture)
- 2 tablespoons Dry mustard powder (adds immediate punch)
The Infusion Liquid
- 3/4 cup Dry white wine (such as Sauvignon Blanc or Chardonnay)
- 1/2 cup White wine vinegar (high quality with 5-6% acidity)
- 1/4 cup Cold water (filtered)
Aromatics and Seasoning
- 1/2 cup Fresh tarragon (leaves only, tightly packed)
- 1 small Shallot (very finely minced)
- 2 tablespoons Honey (or agave nectar for a vegan option)
- 1.5 teaspoons Sea salt (fine grain)
- 1/4 teaspoon Turmeric powder (for a vibrant golden hue)
- 1/2 teaspoon White peppercorns (crushed)
👨🍳 Instructions
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1
In a non-reactive glass bowl or jar, combine the yellow mustard seeds, brown mustard seeds, and dry mustard powder.
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2
Pour the white wine, white wine vinegar, and cold water over the seeds. Stir well to ensure all powder is incorporated and no dry pockets remain.
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3
Cover the container tightly with plastic wrap or a lid and let it sit at room temperature for 24 to 48 hours. This allows the seeds to soften and the enzymes to activate, creating the characteristic mustard 'heat'.
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4
After the soaking period, you will notice the seeds have absorbed most of the liquid and expanded significantly.
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5
Transfer the soaked seed mixture into a food processor or high-speed blender.
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6
Add the minced shallot, honey, sea salt, turmeric, and white peppercorns to the processor.
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7
Pulse the mixture several times. For a coarse, 'old-style' mustard, blend for only 30-45 seconds. For a smoother consistency, process for 2-3 minutes until creamy.
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8
Add the fresh tarragon leaves last. Pulse just enough to finely fleck the mustard with green herbs without turning the entire mixture into a paste; this preserves the tarragon's delicate oils.
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9
Taste the mustard. Note that it will be quite bitter and aggressively pungent at this stage; this is normal and will mellow with refrigeration.
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10
If the mustard is too thick, whisk in an extra tablespoon of water or vinegar until your desired consistency is reached.
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11
Transfer the mustard into sterilized glass jars, leaving a small amount of headspace at the top.
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12
Refrigerate the jars immediately. Let the mustard 'mature' in the fridge for at least 3-5 days before using. This resting period is crucial for the flavors to harmonize and the bitterness to fade.
💡 Chef's Tips
Always use cold liquids when soaking seeds; hot liquid kills the enzymes that provide the mustard's spicy kick. Avoid using metal bowls for soaking, as the vinegar can react with the metal and impart a metallic taste. If you prefer a much sweeter mustard, increase the honey to 3 tablespoons or add a touch of brown sugar. Ensure your tarragon is perfectly dry before chopping to prevent the mustard from becoming watery. Homemade mustard lasts up to 6 months in the refrigerator, though the tarragon flavor is most potent in the first 4 weeks.
🍽️ Serving Suggestions
Slather onto a warm ham and gruyère croissant for a classic Parisian lunch. Whisk into a pan sauce for roasted chicken or pork chops to add depth and acidity. Serve as a dip alongside soft pretzels or a curated charcuterie board with sharp cheeses. Mix with a little olive oil and lemon juice for an exquisite dressing over grilled asparagus. Pair with a crisp glass of Chablis or a dry Riesling to complement the herbal notes.