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Dutch Mustard

A mustard sauce made with dry mustard, sugar, corn starch, salt, vinegar, milk, and egg.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 10 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 ↓

Dutch Mustard

Ingredients

Directions

  1. Whisk together 1 tablespoon dry mustard, 1 tablespoon sugar, 1 tablespoon corn starch, 1 teaspoon salt, and the yolk of 1 egg.

  2. Add 1/4 cup vinegar and 1/4 cup milk, whisking to combine.

  3. Place the mixture in a double boiler; when heated, add the vinegar.

  4. Cook, stirring constantly, until thick and smooth.

Nutrition, whole recipe (rough)

282Calories
14 gProtein
14 gFat
26 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
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 Warren, Pa. Presbyterian church. Second auxiliary missionary 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. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Mustard + corntop 12% of all pairs
    Smell alikemoderate
    Cooked together463 recipes

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

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

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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
The yolk thickens the sauce as it heats and adds richness.
Corn starch
Swells when heated and thickens the liquid into a smooth sauce.
Dry mustard
Provides the sharp, pungent flavor that defines the sauce.
Sugar
Balances the sharpness of the mustard and vinegar.
Vinegar
Adds acidity that sharpens flavor and keeps the sauce tangy.
Milk
Adds moisture and softens the sharpness of the sauce.

The step that matters

Cook the mixture over a double boiler while stirring constantly. Gentle, constant stirring keeps the egg yolk from scrambling or curdling while the cornstarch gelatinizes and thickens the sauce evenly without lumps.

Swap the mustard

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

  1. Capsicumfits better
  2. Sweet potatofits about as well
  3. Potatofits about as well
  4. Mustardthe original

Fit is the average pairing score against sugar, corn, vinegar, milk, 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.

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