Mustard Pearls

Bold and tangy, mustard pearls offer punchy bursts of flavor — a modern twist for sausages, pretzels, and deviled eggs.

Ingredients

  • ¼ cup (60mL) Dijon or yellow mustard
  • ¾ cup (180mL) cold water
  • 1 tsp (4g) sugar (optional, for balance)
  • ½ tsp (2g) sodium alginate
  • 1½ tsp (6g) calcium chloride
  • 2 cups (500mL) ice-cold water (for bath)

Instructions

  1. Blend Base
    • Combine mustard, water, and sugar in blender. Blend briefly until smooth.
  2. Add Alginate
    • With blender on low, sprinkle in sodium alginate. Blend until fully dissolved.
  3. Rest
    • Let sit for 30–45 minutes to remove bubbles.
  4. Strain
    • Push through fine mesh sieve into The Spherificator®.
  5. Prepare Bath
    • Dissolve calcium chloride in 500mL cold water.
  6. Form Pearls
    • Drop into bath and cure for 1 minute.
  7. Finish
    • Rinse and use immediately or chill until serving.

Expert Tips

Flavor Options
  • Sweet-spicy: Use honey mustard or add maple syrup.
  • Smoky: Mix with BBQ sauce or paprika.
Color Boost
  • Golden yellow: Use turmeric-rich mustard or add a pinch separately.
  • Richer tone: Use whole grain mustard for rustic look.
Troubleshooting
  • If too sharp: Add sugar or water to mellow.
  • If sticky: Rinse twice in cold water.
Serving Ideas
  • Appetizer: Top deviled eggs or cheese cubes.
  • Grill: Use on sausages, sliders, or roasted veggies.
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