Mustard caviar adds pops of flavor and such an exciting texture to your appetizers, and it couldn’t be easier to make yourself! Here’s how to make different kinds of mustard caviar for all of your appetizer recipes.
I have so many flavors that I keep in little jars in my fridge. It’s so easy to make and lasts as long as the sauces do!
My three favorites are Sriracha, spicy pickle juice and balsamic vinegar. Just look how delightful it is on my spicy hummus deviled egg!
The balsamic caviar was perfect for my Italian-inspired, pesto deviled egg! I also use it in other Italian-style appetizers or amuse bouches.
The pickle juice-soaked caviar was perfect for my creamy horseradish cherry blossom-inspired deviled egg! I think I use this one more than any other.
Dill is always a wonderful flavor to add to any traditional mustard recipe… or non-traditional mustard recipes like this 😉
And the Sriracha-soaked caviar was perfect for my Mexican-inspired, spicy chipotle deviled egg! I’ll also use this caviar for anything I want to add a spicy kick too.
You can use all kinds of sauces like teriyaki, soy sauce, chili sauce, BBQ Sauce, curry sauce, salad dressings, you name it! Have fun making your own mustard caviars!
For a Few More Caviar Garnishing Ideas
How To Make Mustard Caviar
- 1 tbsp. dry mustard seeds
- 2 tbsp. any sauce of your choice
- Pour 2 tbsp. of your chosen sauce or juice into a sealable jar with dry mustard seeds.
- Refrigerate for 3-5 days before serving. For standard mustard seeds, soak for 3 days. For larger ones, soak for 5.