Lemon, Lime, Orange or Lemon-Lime Mustard

This citrus mustard is a four-ingredient condiment that takes 10 minutes to mix and two weeks of patience to reach its full flavor. Dijon mustard, fresh citrus juice, honey, and grated zest get stirred together, jarred, and left in a cool dark spot to meld. The aging mellows the sharp bite of the mustard while the citrus oils from the zest intensify.

The recipe works with lemon, lime, orange, or a lemon-lime blend, and each version tastes distinctly different. Lemon is the sharpest and brightest, lime adds a floral edge, orange brings sweetness and warmth, and the lemon-lime combo splits the difference.

Honey rounds off the acidity without making the mustard sweet. It acts as a bridge between the tart citrus and the peppery Dijon.

Use this on grilled chicken, as a glaze for roasted salmon, mixed into salad dressings, or spread on sandwiches wherever regular mustard feels too one-dimensional.

Kitchen Tips

• Use freshly squeezed juice, never bottled. Bottled citrus juice tastes flat and lacks the essential oils that make this mustard sing.
• Grate the zest on a microplane for the finest pieces. Large shreds don’t distribute evenly and create pockets of bitterness.
• A clean jar with a tight seal is key. Any air exposure during the two-week aging can cause the mustard to dry out or develop off flavors.
• After refrigerating, the mustard keeps for several months. The flavor deepens over time.

Variations

• Grapefruit mustard: Use fresh grapefruit juice and zest for a more bitter, complex version that pairs well with pork.
• Spicy citrus: Add a pinch of cayenne pepper or a minced jalapeño for heat alongside the citrus brightness.
• Herb-infused: Stir in a teaspoon of fresh minced tarragon or dill for an herbed citrus mustard.