Skip to main content
Main

Prepa.red Mustard

A mustard condiment made with mustard, sugar, salt, water, oil, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Prepa.red Mustard

Ingredients

Directions

Make the mustard

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

  2. Add boiling water gradually to mix until smooth.

Finish and store

  1. Once cooled, stir in salad oil.

  2. Add vinegar to achieve desired consistency.

  3. Store in a sealed container for up to two weeks.

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.

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

Mustard
Provides the main sharp flavour and the body of the condiment.
Sugar
Balances the sharpness of the mustard with a touch of sweetness.
Salad oil
Adds fat that softens the texture and mellows the bite.
Vinegar
Adds acidity and thins the mixture to the desired consistency.

The step that matters

Add the boiling water gradually. Mustard's heat and pungency develop when its compounds are hydrated with water, and heat helps them mellow and bloom. Adding the water slowly lets you mix it smooth without lumps and control the final strength and texture.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes