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Sauce

Made Mustard

A sweet mustard sauce made with mustard, sugar, molasses, vinegar, salt, 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) · 9 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 Mustard

Ingredients

Directions

  1. In a saucepan, combine 1 tablespoon mustard, 1 teaspoon salt, 1 cup brown sugar, 1 cup molasses, 1 dessert spoon vinegar, and 1 egg.

  2. Bring the mixture to a boil, stirring constantly.

  3. When the mixture is nearly done, add 2 tablespoons vinegar.

Nutrition, whole recipe (rough)

191Calories
6 gProtein
6 gFat
29 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Molasses1 tbsp (20g)58
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. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Mustard + sugartop 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
Binds and thickens the sauce as it heats.
Brown sugar
Adds sweetness and a deep caramel-like flavor.
Molasses
Adds dark color, moisture, and a rich, slightly bitter sweetness.
Vinegar
Adds acidity that brightens the sweet, rich flavors.

The step that matters

Stirring while bringing to a boil. Egg proteins can scramble or stick to the pan if the mixture heats unevenly. Constant stirring keeps heat distributed so the sauce thickens smoothly.

“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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