How to Mix Mustard
Ingredients
Directions
In a cup, combine the mustard and a pinch of salt.
Gradually add enough boiled and cooled water to create a smooth paste.
Carefully rub down any lumps until the mixture can drop from the spoon.
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
What each ingredient does
- Mustard
- Forms the body of the paste and supplies its sharp, pungent flavour.
- Boiled and cooled water
- Hydrates the mustard so its flavour develops and the powder becomes a spreadable paste.
The step that matters
Adding the water gradually. Mustard powder clumps when liquid hits it all at once. Adding water slowly lets each particle wet evenly, so the paste comes out smooth instead of lumpy.
“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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