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Mustard Foe Table Use

A mustard condiment made with mustard, sugar, salt, and cider vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Mustard Foe Table Use

Ingredients

Directions

  1. Combine mustard, sugar, and salt in a bowl.

  2. Add cider vinegar gradually, stirring to form a smooth paste.

  3. Cook the mixture over low heat, stirring constantly until it thickens.

  4. Remove from heat and let it cool before using.

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. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + cidertop 13% of all pairs
    Smell alikelow
    Cooked together1,414 recipes

    Shared aroma: linalool (floral, citrus).

  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

Mustard
Provides the main body and the sharp, pungent flavour of the condiment.
Cider vinegar
Adds acidity that sharpens the flavour and helps form a smooth paste.
Sugar
Balances the sharpness of the mustard and vinegar with a touch of sweetness.

The step that matters

Cooking the mixture over low heat while stirring constantly. Gentle heat with constant stirring thickens the mixture evenly without scorching it or letting it set in lumps. Heating too fast can burn the sugar and make the mustard taste harsh or bitter.

“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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