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Mixed Mustard

A mustard condiment made by mixing dry mustard, salt, brown sugar, oil, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Mixed Mustard

Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mixed Mustard

Ingredients

Directions

Make the mustard

  1. In a bowl, combine dry mustard, salt, and brown sugar.

  2. Mix in oil to form a thick paste.

  3. Gradually add vinegar until you reach the desired consistency.

Rest

  1. Let the mixture stand for 24 hours before using.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Mustard + sugartop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dry mustard
Provides the main sharp flavour and pungent heat that defines the condiment.
Vinegar
Adds acidity and thins the paste to the desired consistency.
Oil
Binds the dry mustard into a smooth, thick paste.
Brown sugar
Adds a touch of sweetness to balance the sharpness of the mustard.

The step that matters

Let the mixture stand for 24 hours before using. Dry mustard's pungency develops after the powder is moistened and rests, as its heat compounds form and mellow over time. Using it too soon gives a harsher, less rounded flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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