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How To Make Mustard Caviar

September 15, 2017 (Last Updated: September 25, 2020)

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.

3 kinds of mustard caviar on a marble table. Sriracha, pickle juice and balsamic vinegar.

Perhaps you’ve noticed the delightful caviar on almost all of my deviled eggs. It’s, by far, my favorite deviled egg garnish.

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!

A Deviled Egg with a ribbon of hummus, garnished with mustard caviar, poppy seeds, pumpkin seeds and small white flowers.

3 small bowls with different kinds of mustard caviar on a marble table.

A closeup of a small bowl, full of dry mustard seeds on a black table.

The balsamic caviar was perfect for my Italian-inspired, pesto deviled egg! I also use it in other Italian-style appetizers or amuse bouches.

A green deviled egg, garnished with mustard caviar, diced olives, a tiny sliced tomato and a small leaf of basil.

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 😉

A pink and white deviled egg, garnished with mustard caviar and 2 small flowers.

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.

A deviled egg, garnished with sliced jalapeños, diced tomatos, mustard caviar, shredded cheese and paprika.

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

•  Autumn Dill Deviled Eggs
•  Spicy Hummus Deviled Eggs
•  Chipotle Deviled Eggs
•  Two-Tone Curry Deviled Eggs with Daisies

And for more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

3 small bowls of different kinds of mustard caviar on a marble plate.
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5 from 2 votes

How To Make Mustard Caviar

Mustard caviar adds pops of flavor and such an exciting texture to your appetizers.
Prep Time5 mins
Soaking time3 d
Total Time3 d 5 mins
Course: Garnish
Cuisine: International
Keyword: mustard caviar
Servings: 3 Tablespoons
Calories: 25kcal

Ingredients

  • 1 tbsp. dry mustard seeds
  • 2 tbsp. any sauce of your choice

Instructions

  • 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.

Nutrition

Serving: 3tbsp. | Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Potassium: 36mg | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.5mg

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4 Comments

  • Reply
    Susan desJardins
    September 25, 2020 at 8:50 pm

    I am having the same problem. I thought it would be fine for Saturday if I put them into the liquid on Wednesday because it says three days. If it takes a week, it would be useful to update the recipe!

    • Reply
      Genevieve Morrison
      September 25, 2020 at 9:14 pm

      Actually, I’ve since soaked them for just 3 days and they were perfectly done. They are not quite ready if soaked for only 24 hours, though. 3-5 days is still correct. Some special mustard seeds are large and may require 5 days, but the average-size mustard seed really only needs 3 days.

  • Reply
    Lorraine Whitford
    November 11, 2017 at 12:36 am

    Question on mustard seed caviar. I put mine in the juice yesterday (thurs am). And I need to use them tomorrow (sat pm). I’m not really seeing a huge change just yet (it’s now fri pm). I have them in the fridge, should I be keeping them room temp? I am using pickle juice and didn’t want the juice to go bad. Any suggestions?

    • Reply
      Genevieve Morrison
      November 11, 2017 at 12:47 am

      Hummmmm. I haven’t soaked them for less than a week, myself. I’m not exactly sure if keeping them at room temperature over night would make them soak faster, but it’s worth a try! Let me know how they turn out! I’d be interested to know if that technique speeds up the process!

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