A Dip That’s Wicked Good
Two words: Caramel. Mustard.
You might wonder how those two things go together. But in the hands of three chefs, who created this addicting dip/spread, caramel and mustard go together so well that you wonder why nobody thought of doing this before.
Their Rhode Island company, Wicked Natural, makes Caramel Mustard, which tastes like it sounds — as if someone stirred sharp mustard into sweet, gooey caramel to create a whole new taste sensation.
Recently, I had a chance to try a sample jar, courtesy of the folks at King Arthur Flour, who also sell the condiment on their Web site.
This rich, creamy, candy-like spread with a noticeable piquant backbone would be fabulous as a dip for pretzels, stirred into a vinaigrette, spread inside a grilled cheese sandwich, or used to coat chicken before dredging in breadcrumbs.
It’s made from sweetened condensed milk, caramelized sugar syrup, apple cider vinegar, mustard powder, honey, canola oil and wasabi powder.
A 9-ounce jar is $7 on the Wicked Natural site and $8.95 on the King Arthur Flour site.
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Friday, 11. November 2011 5:38
That is an interesting and uniqueley flavored dip! Wonderful.
Cheers,
Rosa
Friday, 11. November 2011 9:38
Wow — whacky and wonderful sounding. I want to try to make some myself.
Friday, 11. November 2011 10:17
Sounds like dessert! I wonder how much stronger it is compared to honey mustard.
Friday, 11. November 2011 10:19
Not just mustard but wasabi! Now that’s killer. I’m a big mustard fan, and this definitely sounds good for pretzels or hot dogs!
Friday, 11. November 2011 10:54
Wow does this sound good!Mmmm and every way you suggest – pretzel dip and smearing chicken. Delicious!
Friday, 11. November 2011 11:25
It sounded most delicious even before I saw wasabi. Then it was elevated to awesome!!!!!
Friday, 11. November 2011 15:52
OMG I must try making this myself! It sounds too good to be true
I think I could eat it by the spoonful!
Friday, 11. November 2011 15:59
wow this is absolutely creammy and surely a great hit to everyone, i like the taste of caramel.
Friday, 11. November 2011 19:12
I love this idea. Could make a great filling for sandwich cookies. How about on a hot dog?
or drizzled on vanilla ice cream instead of (well, actually in addition to) hot fudge. Very cool!
Saturday, 12. November 2011 1:03
Sounds interesting. Yes…never, in a million years, that I would think mustard and caramel go together. LOL…maybe that’s why I’m not a chef. Gotta go get a jar and try that out myself.
Have a good weekend!
Saturday, 12. November 2011 21:58
Damn, that is so weird! You know what you’re talking about though, so I’ll have to try it
Sunday, 13. November 2011 1:11
What an alternative dip that combines wasabi, condensed milk, mustard & caramel!! hahaha, How is that possible & it still tastes wonderfully!
Sunday, 13. November 2011 15:51
You had me at caramel….
Sunday, 13. November 2011 18:37
At first it sounds odd, but then you think of honey and mustard, and its like “of course it should go together.
Sunday, 13. November 2011 21:00
I love caramel and mustard. Just never had them together but I think I just may get some from wicked natural’s site. Thanks Carolyn for sharing this! Enjoy your weekend
Monday, 14. November 2011 4:40
Addictive is the word and I can imagine how awesome this would taste on a fresh piece of toast!
Monday, 14. November 2011 7:24
Chicago style pizza opening in Campbell, today?? You made my day. I’ve been looking for a good Chicago style pizza here for years! I cannot wait to try.
Monday, 14. November 2011 7:24
Oops I commented on the wrong post
Monday, 14. November 2011 22:11
I’m very curious how this taste like…I’ve never tasted both caramel and mustard together. I want to make panini with this dip!
Monday, 28. November 2011 4:47
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Tuesday, 19. March 2013 18:22
[...] on Food Gal, this caramel mustard looks delicious! I think it would be wonderful with chicken, but I can’t help to think [...]