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Sauce

Hot Mustard

A spicy mustard condiment made with flour, dry mustard, sugar, salt, and cider vinegar.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Hot Mustard

Time2 to 3 weeks

Ingredients

Directions

Prepare

  1. Lightly spoon flour into measuring cup, then level off.

  2. In medium bowl, mix flour, mustard, sugar and salt.

Make and store

  1. Stir in vinegar until desired consistency.

  2. Pour into clean jars.

  3. Refrigerate 2 to 3 weeks to blend flavors, stirring occasionally.

  4. Store in refrigerator.

Nutrition, whole recipe (rough)

510Calories
13 gProtein
1 gFat
108 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sugar1 tbsp (12.5g) granulated49
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Cidernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Mustard + cidertop 13% of all pairs
    Smell alikelow
    Cooked together1,414 recipes

    Shared aroma: linalool (floral, citrus).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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 pungent heat and flavor of the condiment.
Cider vinegar
Activates the mustard's heat and adds acidity, setting the sharpness and consistency.
Flour
Thickens the mixture, giving body to the mustard as it hydrates.
Sugar
Balances the sharpness of the vinegar and mustard with sweetness.

The step that matters

Refrigerate 2 to 3 weeks to blend flavors. Mustard's raw heat is sharp when freshly mixed. Resting lets the pungent compounds mellow and the flavors meld, so tasting too early gives an unbalanced result.

“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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