Mustard Caviar

Add some flair to your salads and appetizers with this easy Mustard Caviar.

These are basically pickled mustard seeds that pop in your mouth and give you a little burst of flavour.

The fun part is that you can soak the seeds in all kinds of things to suit your taste.

The most common are balsamic vinegar or a white wine vinegar. Flavoured vinegars could be fun. But you could use hot sauce to give a dish little pops of heat or BBQ sauce.

Some recipes call for boiling a brine but it is just as easy and delicious to just pour your vinegar over the seeds.

All it takes is time – it takes about 5 days in the fridge for the seeds to absorb the liquid and soften slightly.

They will keep about 2 weeks in the fridge. Some recipes suggest they will keep longer. When you think about it mustard seeds in pickle brine keep for a year refrigerated or is canned to be shelf stable.

I made some with balsamic vinegar, with white wine vinegar and I had left over Bread and Butter pickle brine on hand so I made some with that.

I put the Bread and Butter ‘Caviar’ over egg salad and it was a fun garnish… little pops of flavour.

Here the Mustard Seed Caviar is garnishing a Salade Composeé.

The Balsamic one is destined to garnish a Caprese Salad.

How to Use Mustard Caviar

• Sprinkle some of the ‘caviar’ and juice as an accent flavour on crostinis or canapés
• Add a few teaspoons to a pasta salad to add a few bursts of flavour
• Garnish a tomato salad or tomato slices with some
• White fish or scallops would be brightened with a pop of flavour from mustard caviar
• Devilled eggs just beg to have a bit of mustard caviar garnish… just sayin’