Skip to main content
Main

Made Mustard

A simple mustard sauce made with sugar, vinegar, salt, mustard, and egg.

From an old cookbook · modernised transcription
By Towanda, Pa. Christ church. Young ladies society. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Vinegar and mustard 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 Mustard

Ingredients

Directions

  1. Mix mustard, sugar, salt, vinegar, and egg together.

  2. Bring the mixture to a boil.

Nutrition, whole recipe (rough)

133Calories
6 gProtein
6 gFat
14 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
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 Towanda, Pa. Christ church. Young ladies society. [from old catalog]. 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. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Mustard + teatop 17% of all pairs
    Smell alikemoderate
    Cooked together67 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Sugar + mustardtop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Egg
Thickens the sauce as it heats, giving it a smooth, creamy body.
Vinegar
Adds acidity that sharpens the flavour and balances the sweetness.
Sugar
Adds sweetness that rounds out the sharpness of the vinegar and mustard.
Mustard
Provides the main pungent flavour of the sauce.

The step that matters

Bringing the mixture to a boil. Egg proteins thicken the sauce as it heats, but if it overheats or curdles the egg can scramble, leaving a grainy texture. Heat gently and stir constantly to keep the sauce smooth.

Swap the mustard

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

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

Fit is the average pairing score against sugar, vinegar, tea, egg. 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.

More mustard sauce recipes

Tomato 24Horseradish 8 See all 119 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes