Wicked Natural Caramel Mustard

When worlds collide
By PHILIP AMARA  |  March 19, 2008
INSIDEwicked_good8

It’s easy to imagine the lucky culinary mishap that launched Wicked Good’s bold concoction as a version of that old Reese’s ad: “You got caramel in my mustard!” The company, which started in 2006, is like a hipper Stonewall Kitchen. Based in Rhode Island — the land of chorizo and coffee milk — Wicked Good’s product line includes raspberry-chocolate jam, eggplant caponata, and an inspired agave ketchup. The addictive caramel mustard, though, is hands-down the flagship condiment.

The caramel descriptor might throw you, but the combo isn’t as odd as it sounds. Think of it as a more decadent honey mustard. Apple-cider vinegar and sea salt give it depth, and a dash of wasabi gives it a subtle zing. The unorthodox yet versatile creation is a recipe saver if ever there was one: marinate a mountain of chicken wings or steak tips with it. Ditch the mayo and build a better BLT. Take cracked black pepper and whip up a daring steak au poivre. Use it to bathe portobello mushrooms for a cook-out. Add chopped garlic and a handful of currants and baste a killer ham. For the home chef taking it to the next level, it conjures a sublime aioli or vinaigrette. Need an appetizer for pop-in guests? “Spread the top of a baby brie cheese with caramel mustard, wrap in puff pastry, and bake in a 350-degree oven for about 20 minutes,” offers Bart Ferris, one half of the duo behind Wicked Good. Of course, you won’t be disappointed if you simply slather it on a Pearl Country Club or Kayem natural-casing frank.

Should you ever have to make a tough choice between dinner and dessert, this sweet-’n’-savory mustard will make that decision a whole lot easier.

Available for approximately $6 at area markets, including Russo’s, Savenor’s, and Whole Foods, and at wickedgoodcompany.com.

  Topics: Noshing , Culture and Lifestyle, Food and Cooking, Foods,  More more >
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