Yandilla Mustard Seed Oil, the only food-grade mustard seed oil in the United States, provides a wasabi-like kick and a big punch of flavor to dishes, either cooked or raw. The Weatherall family in Australia uses a proprietary non-GMO mustard seed varietal that is safer for consumption and cold-presses its mustard seeds for a clean, sharp flavor and wonderful amber hue. We like that this mustard oil isn’t overly cloying but rather balanced out by the spicy flavors, and the company processes the oil through fine micron cloth filters, resulting in a wonderfully silky texture.
Because of its high smoke point, mustard oil is an ideal cooking medium for added piquancy; heating the oil mellows out some of its pungency, providing a mild but peppery kick that subsides to a lingering warmth. Use it to sauté whole fish or leafy greens such as kale, chard or spinach. Or mix it into our Chickpea and Cucumber Salad (Chana Chaat)
or Yellow Split Pea Curry
to complement the curry flavors. Mustard seed oil is also great can also be used raw as a finishing oil to boost piquancy and aroma. Try substituting a drizzle of mustard oil on top instead of using horseradish in our Mashed Potatoes with Caraway-Mustard Butter
or Asparagus with Sauce Gribiche and Fried Capers
. Or make a spicy version of our Herbed Egg Salad with Pickled Red Onion
by adding 1/2 teaspoon mustard oil, which complements the bright, fresh herbs in the recipe. Blend with mayonnaise for a spicy condiment to slather on burgers and sandwiches or as a dipping sauce for fries.