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Prepared Mustard

A mustard condiment made with mustard, sugar, salt, water, oil, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Prepared Mustard

Ingredients

Directions

  1. In a bowl, combine mustard, sugar, and salt.

  2. Add boiling water gradually to form a paste.

  3. Once cooled, stir in salad oil.

  4. Add vinegar to achieve desired consistency.

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

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

  3. 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

Mustard
Provides the main flavour and pungency of the condiment.
Salad oil
Adds fat that gives the finished mustard a smoother, richer mouthfeel.
Vinegar
Adds acidity that sharpens the flavour and adjusts the consistency to taste.

The step that matters

Add boiling water gradually to form a paste. Pour the water in slowly while stirring. Adding it all at once can make the paste lumpy and uneven. Mustard's pungency develops when the powder is moistened, so a smooth, well-mixed paste gives a more even heat.

“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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