How to Mix Mustard
Ingredients
Directions
Make the mustard
In a cup, combine mustard and a small pinch of salt.
Gradually mix in enough cooled boiled water to achieve a consistency that drops from the spoon without being watery.
Stir well and use the back of a spoon to break down any lumps.
Store
Keep the mustard pot no more than half full for freshness.
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
What each ingredient does
- Mustard
- Provides the main flavour and the thick body of the paste.
- Boiled water
- Adds moisture and sets the final consistency of the paste.
The step that matters
Add the water gradually. Mustard's sharpness develops when ground seed meets liquid, and its texture depends on how much water is used. Adding too much at once makes the paste watery, and it is hard to correct.
“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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