Mustard Seed Caviar (Recipe/ Technique)
Mustard seed caviar? Yes, it’s exactly what it sounds like – mustard seeds transformed into the texture and size of caviar:
The finished product has a fantastic texture – dried mustard seeds have transformed from crunchy pebbles (that I love) into pods of mustard that ‘pop’ when you bite into them. They are approximately 2.5 times larger than their starting size and are ideal for salads, stirfrys, sandwiches or anywhere that you’d use mustard. We’re experimenting with salt curing them now and will share they results when that finishes in a week or so.
The process does cause them to lose a bit of their mustard flavor so don’t be shy to use lots!
How do you get mustard to swell up like this? Cook it under pressure! I’ll have some more experiments to come but this first batch worked out extremely well so here’s what we did…
- 85 grams (3 ounces) of mustard seeds (this was one package).
- 2 liters(quarts) water
- Pressure cooker (I used a pressure canner)
- Pour water into pressure cooker, bring to a boil with the lid loosely affixed (don’t put it on tightly or you won’t be able to remove it once it’s boiling)!
- When the water hits a rolling boil, add mustard seeds.
- Seal and wait for canner to come to pressure (this took 4 minutes using a 15 pound weight).
- Set timer for 15 minutes. It’s important you start timing after the container has reached its pressure point.
- When the timer buzzes, remove pressure cooker from heat and allow to cool naturally until lid is easily removed.
- Drain water (you could save this as it’s infused with mustard flavor – it could be a fascinating pickling liquid or the start of a ferment).
- Store seeds in the fridge indefinitely.
We’re going to let them cook for 20 minutes next time to see if they will gain even more size.
It’s remarkably simple (if you have a pressure cooker). We used these as part of a simple salad last night and they were just awesome!
What would you do with mustard seed caviar?