Mustard caviar with a fine apple-honey note

Wash the mustard seeds thoroughly in a sieve.
Then boil them for 15 minutes in a small pan of salted water.
Then drain the boiled mustard seeds.
In a separate pan, mix the apple cider vinegar, apple balsamic, quatre-épices, pepper, salt and water.
Then stir in the mustard seeds and bring the mixture to the boil.
In the meantime, stir in the honey.
Simmer over a low heat for about 5-10 minutes, stirring regularly, until a slightly sticky, caviar-like consistency is achieved.
Then season with apple cider vinegar and apple balsamic.
Add a splash of rapeseed oil at the very end.
Carefully pour the mustard caviar into two clean, sterilized preserving jars and place in the fridge to infuse for 1-2 days.
The mustard caviar is great as a side dish for vegetables, mushrooms, but also for sandwiches or burgers.
It will keep for around 6-8 weeks if stored in a dark, cool place.  

What is Quatre-épices? Quatre-épices is a traditional French spice blend that typically consists of four main ingredients: pepper, nutmeg, cloves and ginger.
The name translates as “four spices” and is often used in French cuisine.
It gives dishes a warm, slightly spicy note with a hint of sweetness and heat.