Mustard Seed "Caviar".

 

I went shopping for prepared mustards with a friend of mine and was AMAZED at the cost: between $3-$13 for a 2oz jar. This recipe makes almost a quart of “caviar” for about $3. The seeds pop in your mouth not-unlike caviar which is a very interesting textural element as well.

This could be the easiest recipe I’ve ever posted at Eat.Drink.EXPERIENCE! So dead simple, and it lasts forever in your fridge… there’s no reason not to have this tasty condiment on hand at all times.

Disclaimer: I did NOT discover this technique… I’m simply quantifying it and posting it because I could not find proportions on line. I learned it by listening to the Cooking Issues Podcast where Dave Arnold mentions it frequently.

On to the recipe…

250g Mustard Seeds (I like a mix of Brown/Yellow seeds)clip_image002

750g Vinegar (I like a 50-50 mix of champagne vinegar and rice wine vinegar)

12g Sugar (or to taste)

Toast mustard seeds in a dry pan (pressure cooker) until they become fragrant and begin to pop. Add vinegar and stir to ensure all seeds are covered. Seal pressure cooker and cook at high pressure (15psi) for 45 minutes. This is even easier if you have a Fagor Induction Burner… you can set a timer and precisely control the temperature digitally.

Run the sealed pressure cooker under cold water to remove pressure and open carefully. Strain off excess liquid, fold in sugar and store in refrigerator.

Boom! Done! I said it was easy, didn’t I?

Use as you would any whole grain mustard.

3 Responses to “Mustard Seed "Caviar".”

  1. CoffeeMike says:

    Hey, chef! Funny to run into your post looking for this recipe – I was watching Dave and Harold McGee’s lecture at Harvard where he mentioned it.

    A bit of hunting later, I found measurements from the horse’s mouth here: http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/

    It’s about midway down, written in to the scallop recipe. I hadn’t read past the egg part yet (egg yolks with the texture of toast? crazy talk!), so I hadn’t picked up on mustard seed caviar. Mmm…

  2. AJ says:

    Hey man,

    I too heard the aformentioned dicussing this at Harvard and found this site amongst others. I decided to try your recipe. My results were as follows:

    - “caviar” had a bit more bite than I would have expected…perhaps another 3-10 min depending on the psi… looking for less al dente quality of the seed…mine turned out a bit crunchy.
    - the strained liquid could easily be sweetened and made into some kind of mustard gastrique or the like. Definitely worthy of being reduced with sugar. Very flavourful mustard vinegar to say the least…
    - once I added sugar and some salt to the seeds (warm, not cooled), they began to foam. I strained the foam multiple times, attaining a pretty cool mustard foam each time… something worth noting as it was a stiff, pungent foam that could easily top a pork dish. I didn’t refrigerate the foam to see what would happen, but it was very tasty and definitely worth using.

    All in all, thanks for the instruction. Hope these comments are useful…

    AJ

  3. Jeremy says:

    Wow, I’ve done these before, but my latest batch came out horrifically bitter. You definitely need to blanch the mustard seeds before they go in, as Dave Arnold recommends in his procedure linked to in the first comment.

Leave a Reply

*