Looking for mustard flavor in an intriguing new form? Check out mustard caviar, a condiment with the familiar spicy flavor of mustard plus an unexpected textural pop. And it's even easier to make than the usual yellow spread.
Yellow and brown mustard seeds are simmered in a mixture of vinegar, sugar and salt for almost an hour, until they are still whole but pop like caviar between the teeth. So intriguing! Like finger limes, this condiment adds a fun textural element to a finished dish.
Bon Appetit recommends serving the mustard caviar with a charcuterie platter, sauteed greens or in a vinaigrette. We think there are many more ways to use this surprising yet elegant burst of spice — how about over fish, on deviled eggs or in a baked potato?
Get the recipe: Mustard Caviar at Bon Appetit
Have you ever tried anything like this? How would you use mustard caviar?
Related: 6 DIY Mustard Recipes
(Image: Bon Appetit)
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Comments (8)
Imagine this on a hot dog! Yum!
There's a nearly identical recipe in David Chang's "Momofuku". I made it yesterday to accompany his 48-hour sous vide short rib dish. It's also used in his pork belly bo saam.
I have a jar of this that I LOVE on sandwiches or mixed with a can of tuna. It's very strong, but so delicious and interesting.
So this isn't just traditional whole grain mustard, available in most big supermarkets? Am I missing something? Don't get me wrong, this sounds delicious, but this can't be a new discovery.
Traditional 'whole grain' mustard (which I love) seems a bit more processed than this. The grains seem a bit crushed with a little 'yellow' between them-- they just have been pureed completely smooth. These look like larger, completely whole grains.
My questions is where does one find mustard seeds?
Foodefafa:
I buy mustard seeds at the Indian grocery.
foodefafa - anywhere with a bulk spice section should have these - I get them at one particular Whole Foods, and my co-op has them.
Is this the same "popping" mustard that Modernist Cuisine makes by pressure cooking mustard seeds for 90 minutes (which is the equivalent of simmering on the stovetop for almost 5 hours) in just 45-60?!?
WOW