Name: To Make Mustard
Ingredients: ½ cup vinegar; 4 teaspoons mustard; ½ teaspoon sugar; ¼ teaspoon salt; 1 tablespoon melted butter

Why it works: Vinegar and mustard 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 ↓

To Make Mustard

Ingredients

Directions

Boil the vinegar.
In a bowl, mix the mustard, sugar, salt, and melted butter until well combined.

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.

Vinegar + mustardtop 7% of all pairs

Smell alikemoderate

Cooked together14,067 recipes

Shared aroma: isobutyraldehyde (malty, green).
Vinegar + sugartop 15% of all pairs

Smell alikemoderate

Cooked together20,806 recipes

Shared aroma: beta-damascenone (apple, rose).
Sugar + buttertop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).
Mustard + sugartop 19% of all pairs

Smell alikemoderate

Cooked together8,424 recipes

Shared aroma: guaiacol (smoky, sweet).
Mustard + buttertop 22% of all pairs

Smell alikemoderate

Cooked together8,003 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

Vinegar: Adds acidity that sharpens the flavor and balances the richness of the butter.
Mustard: Provides the sharp, pungent flavor that defines the sauce.
Sugar: Adds mild sweetness that softens the sharpness of the vinegar and mustard.
Melted butter: Adds fat that rounds the flavor and gives a smooth, rich 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.