Small seeds, plenty of zing! Yellow mustard seeds bring a mellow, tangy bite with a hint of sweetness—perfect for adding flavor without turning up the heat too far.
Add them to pickling mixtures, sauces, dressings, and homemade mustard. They’re especially tasty with cabbage, potatoes, and pork. Briefly toast them in butter or oil to bring out their aroma, or crush them to spread their flavor throughout a dish.
Ingredients: Yellow mustard seeds.
Mustard Seed Cabbage: Heat 1 tablespoon butter or oil in a skillet. Add 1 teaspoon yellow mustard seeds and cook briefly until fragrant, covering if they begin to pop. Stir in 4 cups shredded cabbage and salt and pepper to taste. Sauté until tender, then finish with a splash of apple cider vinegar.
Mustard Seed Vinaigrette: Lightly crush 1 teaspoon yellow mustard seeds and soak in 2 tablespoons apple cider vinegar for 15 minutes. Whisk in 3 tablespoons olive oil, 1 teaspoon honey, and a pinch of salt and pepper. Drizzle over salads or warm roasted vegetables.