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 ↓
Prepaked Mustard
Ingredients
Directions
Mix two tablespoons mustard, one teaspoon sugar, one-half teaspoon salt, and boiling water enough to mix it.
When cold, add one tablespoon salad oil and vinegar enough to thin it.
This will keep a week or two.
Nutrition, whole recipe (rough)
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
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Mustard + vinegartop 7% of all pairsSmell alikemoderateCooked together14,067 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Sugar + vinegartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Mustard + sugartop 19% of all pairsSmell alikemoderateCooked 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 flavor and the body of the condiment.
- Sugar
- Balances the sharpness of the mustard with a touch of sweetness.
- Salad oil
- Adds fat, giving the mustard a smoother, rounder mouthfeel.
- Vinegar
- Adds acidity and thins the mixture to a spreadable consistency.
The step that matters
Adding the vinegar to thin it. Mustard's heat and pungency develop after the paste is mixed with liquid, and acid sets its flavor. Adding vinegar gradually lets you stop at a spreadable texture rather than an overly thin one.
“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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