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Sauce

Made Mustaed

A mustard sauce made with mustard, sugar, olive oil, salt, vinegar, egg yolk, and water.

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Made Mustaed

Ingredients

Directions

Make the sauce

  1. Pour a very little boiling water over three tablespoons of mustard.

  2. Add one saltspoon of salt, a tablespoon of olive oil, and one teaspoon of sugar, stirring slowly in.

  3. Add the yolk of an egg, beaten well together, and pour in vinegar to taste.

Rest

  1. It is best eaten next day.

Nutrition, whole recipe (rough)

174Calories
0 gProtein
14 gFat
13 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

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

By Home for the Friendless (Chicago, Ill.). 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. See the original page.

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. Mustard + olivetop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

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

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

  5. 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 sharp, pungent flavour that defines the sauce.
Egg yolk (in the method)
Emulsifies the oil and mustard, giving the sauce a thick, smooth body.
Olive oil
Adds fat that carries flavour and helps form a smooth, rich texture.
Vinegar
Adds acidity that balances the richness of the oil and yolk.

The step that matters

Adding the yolk and oil slowly. Egg yolk and oil form an emulsion only when the oil is added gradually while stirring. Adding it too fast can cause the sauce to split and stay thin and greasy.

Swap the mustard

How well each one fits the dish's main ingredients (sugar, olive, vinegar):

  1. Capsicumfits about as well
  2. Mustardthe original
  3. Cucumberfits about as well
  4. Tomatofits less well

Fit is the average pairing score against sugar, olive, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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