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Sauce

Made Mustard

A thick mustard condiment made with English mustard, oil, vinegar, salt, sugar, pepper, and garlic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mustard and garlic match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 4,053 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Made Mustard

Ingredients

Directions

Make the sauce

  1. In a bowl, combine the mustard and salad oil, mixing with a spoon until absorbed.

  2. Add vinegar gradually to form a stiff paste.

  3. Mix in salt, pepper, sugar, and garlic thoroughly.

  4. Beat the mixture for five minutes until smooth.

Store

  1. Transfer to wide-mouthed bottles, pour a little oil on top, cork tightly, and store in a cool place.

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 + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Vinegar + garlictop 11% of all pairs
    Smell alikemoderate
    Cooked together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

  5. Mustard + sugartop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

English mustard
Provides the main sharp flavour and the body of the sauce.
Salad oil
Blends with the mustard to add smoothness and mellow its heat.
Vinegar
Adds acidity and, with the mustard, helps form a stiff paste.
Garlic
Adds a pungent aroma and savoury depth.

The step that matters

Adding the vinegar gradually. Pouring in vinegar too fast can thin the mixture unevenly and prevent a stiff paste from forming. Adding it slowly lets the mustard absorb the liquid and become smooth and thick.

Swap the white pepper

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

  1. Capersfits better
  2. Tarragonfits better
  3. Dillfits better
  4. White pepperthe original

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