Tarragon and Champagne Mustard
Elevate your condiment game with this luscious Tarragon and Champagne Mustard—a sophisticated yet simple recipe that blends the zing of yellow and brown mustard seeds with the effervescence of champagne or dry white wine. Infused with the herbal elegance of fresh tarragon, a touch of golden honey, and the warmth of turmeric, this mustard boasts a dynamic flavor profile that’s perfect for gourmet sandwiches, charcuterie boards, or as a marinade for meats. The recipe requires minimal prep but shines with its 24-hour soaking process, allowing the seeds to fully absorb the tangy white wine vinegar. Customizable in texture, this homemade mustard is full of bold, vibrant tastes and is an impressive addition to your pantry essentials.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Yellow mustard seeds
- 2 tablespoons Brown mustard seeds
- 1 cup Dry white wine or champagne
- 1 cup White wine vinegar
- 2 tablespoons Fresh tarragon leaves
- 1 tablespoon Honey
- 1 teaspoon Salt
- 1 teaspoon Ground turmeric
- 1 tablespoon Water
Instructions
In a medium bowl, combine the yellow mustard seeds and brown mustard seeds. Pour the white wine or champagne and the white wine vinegar over the seeds, and stir to combine.
Cover the bowl with plastic wrap or a lid and let the mixture sit at room temperature for 24 to 48 hours to allow the seeds to soften and absorb the liquid.
Finely chop the fresh tarragon leaves and set them aside for use later.
After the soaking period, transfer the seed mixture to a blender or food processor. Add the honey, salt, chopped tarragon, ground turmeric, and water to the mixture.
Pulse the blender or food processor a few times, then process the mixture until it reaches your desired consistency. For a smoother mustard, blend longer; for a coarser mustard, pulse only briefly.
Taste the mustard and adjust the flavor as needed by adding more honey for sweetness, vinegar for tanginess, or salt for seasoning.
Transfer the mustard to an airtight jar or container and store it in the refrigerator. Allow the mustard to sit for at least 2 to 3 days before using to let the flavors meld.
Serve alongside meats, cheeses, or sandwiches, or use as a marinade or salad dressing base.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 21.9 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
