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Recipe for homemade mustard square image

Recipe for Homemade Mustard (Tarragon-Cider Flavor)

Summer Yule
This recipe for homemade mustard is easier than you’d think. Slather it on a sandwich or use it to add flavor to potato, chicken, or pork recipes. Yum!
5 from 1 vote
Prep Time 10 mins
Wait time 3 d
Total Time 3 d 10 mins
Course Slow Food DIY
Cuisine French
Servings 8
Calories 21 kcal

Ingredients

  • 2 T brown mustard seeds
  • 3 T Colman's mustard powder (link to purchase on Amazon can be found in recipe notes)
  • ¼ c cold water (must be cold!)
  • 1 T apple cider vinegar
  • t dried tarragon

Instructions

  • Crush the mustard seeds a bit with a mortar and pestle or a food processor. Do not reduce them completely to powder.
  • Stir all of the ingredients together until well-combined. Pack into a ½-cup glass canning jar. (It fit perfectly for me.) The mixture will be very liquidy at this point; that is ok. Screw on the lid and refrigerate.
  • Important! Let the mustard rest in the fridge for 3 days before using. It needs this time for the flavors to meld and mellow. It should thicken to a more typical mustard-like consistency as it sits.
  • This recipe makes approximately ½ cup (eight servings of 1 tablespoon each).

Notes


This is a level 1 recipe (may help support fat loss). This mustard is great if you are looking for a low-calorie condiment with no added sugar. Even with a few days in the fridge, this rustic mustard brings on the heat, adding fiery zip to your dishes.
The directions on the Colman’s mustard powder canister recommend using a 1:1 ratio of mustard powder to water. I used a little less powder since I added mustard seeds and other ingredients. This gets you thinner mustard that easily incorporates into dips and recipes. For thicker mustard, add an additional tablespoon of mustard powder before refrigerating.

Nutrition

Calories: 21kcal
Keywords apple cider vinegar, gluten-free, keto, low-calorie, low-carb, mustard, mustard seeds, recipe for homemade mustard, slow food, vegan, vegetarian
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