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    You are in: Home / Recipes / Mustard Caviar Recipe
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    Mustard Caviar

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    mandabears's Note:

    This is my favorite kind of mustard, the kind where the mustard seeds pop in your mouth. The recipe is from Bon Ap petit February 2012 and was created by Chef Mark Jacksina from Charlotte, North Carolina. It lasts for up to 2 weeks in the fridge.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Bring all ingredients to a boil over medium high heat in a medium saucepan.
    2. 2
      Reduce heat to low and simmer, stirring often and adding water by tablespoons if mixture is too dry.
    3. 3
      Cook until mustard seeds and still firm and intact and pop like caviar when bitten into, about 45-50 minutes.
    4. 4
      Remove saucepan from heat and let mustard mixture cool completely.
    5. 5
      Transfer to an airtight container and refrigerate.
    6. 6
      Keep chilled in the fridge for up to 2 weeks.

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    Nutritional Facts for Mustard Caviar

    Serving Size: 1 (391 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 308.0
     
    Calories from Fat 109
    35%
    Total Fat 12.1 g
    18%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 591.6 mg
    24%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 4.1 g
    16%
    Sugars 35.7 g
    142%
    Protein 8.7 g
    17%

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