Tarragon Mustard

Preparation info
  • Makes

    ¾ to 1 cup

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

This is a rich-textured, slightly coarse mustard—not a delicate cream. We like its body and strength with grilled meat and fish and to flavor sauces. If you prefer the smooth tarragon-scented mustard, buy it. We don’t know how it’s made.


  • ¼ cup mustard seeds
  • ¼ cup dry white wine or dry white vermouth


  1. Combine the mustard seeds, white wine or vermouth, vinegar, and 1 teaspoon of the tarragon in a dish and let stand for 3 hours or longer.
  2. Pour the mixture into the container of a food processor or blender. Add the water, pepper, allspice, honey, and salt and whirl to