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French Mustard

A condiment made by boiling vinegar, Worcestershire sauce, salt, and Coleman's mustard, then adding French mustard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

French Mustard

Ingredients

Directions

Combine

  1. Mix the mustard, vinegar, Worcestershire sauce, and salt in a pot.

Boil and thicken

  1. Boil the mixture until it reaches the consistency of French mustard.

  2. While boiling, add the jar of French mustard.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mustard + saucetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,120 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Vinegar + saucetop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Coleman's mustard
Supplies the sharp, pungent mustard flavor that defines the sauce.
Vinegar
Adds acidity that brightens the flavor and sharpens the mustard's bite.
Worcestershire sauce
Adds savory depth and a salty, fermented background flavor.
French mustard
Adds its own mustard flavor and character to the blend.

The step that matters

Boil until the consistency of French mustard. Boiling evaporates water, so the mixture thickens and its flavor concentrates. Judge thickness by sight rather than by time, because the mustard firms further as it cools.

“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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