A Condiment With Class: Mustard “Caviar”

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Feb 21, 2012
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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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condiments