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Paste for Chow-chow

A mustard-based paste mixed with turmeric, brown sugar, flour, and vinegar, used as a condiment for chow-chow.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mustard and turmeric match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,279 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Paste for Chow-chow

Ingredients

Directions

Make the paste

  1. In a bowl, mix the mustard, turmeric, brown sugar, and flour.

  2. Add enough cold vinegar to form a paste.

Finish and combine

  1. Stir the paste into 2 quarts of boiling vinegar until smooth.

  2. Pour the mixture over the chow-chow and stir until well mixed.

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.

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 + turmerictop 3% of all pairs
    Smell alikestrong
    Cooked together2,279 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Turmeric + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together2,637 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Mustard + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Mustard
Provides the sharp, pungent flavor that defines the sauce.
Flour
Thickens the mixture as it cooks in the hot vinegar.
Brown sugar
Adds sweetness to balance the acidity of the vinegar.
Vinegar
Supplies acidity and liquid that carries the other ingredients.
Turmeric
Adds yellow color and a mild, earthy aroma.

The step that matters

Forming the paste before adding boiling vinegar. Flour clumps if it meets hot liquid dry, so mixing it smooth with cold vinegar first lets it disperse evenly. Stirring the paste into boiling vinegar then thickens the sauce without lumps.

Swap the turmeric

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

  1. Capersfits better
  2. Jalapenofits better
  3. Tarragonfits better
  4. Turmericthe original

Fit is the average pairing score against mustard, sugar, flour, vinegar. 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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