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Sauce

Table Mustard

A smooth mustard sauce made with dry mustard, flour, brown sugar, butter, vinegar, and salt.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 6 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 ↓

Table Mustard

Ingredients

Directions

  1. Take 1 tablespoon dry mustard.

  2. Add 2 of flour.

  3. Add 2 of brown sugar.

  4. Add 1 of butter and 5 teacup boiling vinegar with a pinch of salt.

  5. Sift the flour and mustard together.

  6. Add the other ingredients and stir in the vinegar until a smooth paste.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
0 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
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 Martin, Maria Ewing, Mrs., [from old catalog] comp. 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).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour (in the method)
Thickens the sauce as its starch swells in the hot liquid, giving body.
Butter (in the method)
Adds fat for richness and a smoother, rounder mouthfeel.
Brown sugar (in the method)
Adds sweetness and a molasses note that balances the sharp vinegar.
Vinegar
Provides acidity and sharpness, and loosens the paste into a sauce.
Dry mustard
Supplies the pungent, sharp heat that defines the sauce's flavour.

The step that matters

Sift the flour and mustard together before adding the vinegar. Flour starch clumps when it meets hot liquid unless it is already evenly dispersed, so blending the dry ingredients first helps prevent lumps and keeps the paste smooth.

“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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