Your New Mustard-Have Oil
Introducing the one, the only Yandilla Mustard Seed Oil
It's the One
Spicy, delicious Yandilla Mustard Seed Oil—with its extremely low erucic acid levels and ideal balance of OMEGA-3 to OMEGA-6—is the only U.S. FDA-approved food grade mustard seed oil in the United States—and the world, for that matter. This small-batch, cold-pressed oil from Australia celebrates the true essence of the mustard seed with a clean, bright wasabi flavor and fresh horseradish-type heat.
How to Use It
This robust oil is coveted by chefs for its food-friendly heat and high smoke point. Use Yandilla Mustard seed oil to make zippy dressings for salads, swirl into hearty soups or to create bold vegetable sautés and stir-fries.
Yandilla Mustard Seed Oil's vibrant, wasabi flavor also pairs gorgeously with fish and seafood—brush over pan-roasted salmon, drizzle over seared scallops or add a kick to grilled shrimp. Read on for our 7 favorite ways to use Yandilla Mustard Seed Oil.
7 Ways to Spice Things Up with Yandilla Mustard Seed Oil
1. Whip up our Mustardy Miso Dressing (pictured right)—toss it with fresh pea shoots and spring greens, drizzle it over roasted asparagus or use it as a dipping sauce for grilled shrimp.
2. Swirl into hearty soups like curried lentil, roasted butternut squash or creamy carrot soup.
3. Drizzle over flatbread and garnish with a sprinkling of dukkah.
4. Use to sear sesame-encrusted ahi tuna steaks.
5. Use as the sauté oil for your favorite Indian recipes.
6. Make spicy roasted cauliflower—toss cauliflower florets with Yandilla Mustard Seed Oil, spoonful of Vadouvan Curry Powder and salt to taste. Spread on a baking sheet and roast at 450°F for 25 – 30 minutes, stirring and turning occasionally, until tender and golden brown.
7. Make a homemade mayonnaise—spread it on fried fish sandwiches, use it to make a bold potato salad or coleslaw, or try it as a dipping sauce for oven-roasted French fries.
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