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Mustard for Table

A vinegar-based mustard condiment made with Colman's mustard, butter, salt, sugar, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Vinegar and mustard 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 ↓

Mustard for Table

Ingredients

Directions

Make the vinegar base

  1. Boil the vinegar in a saucepan.

  2. Add the butter, salt, and sugar to the boiling vinegar.

Combine and finish

  1. Mix the mustard with a little cold vinegar in a separate bowl.

  2. Combine the mustard mixture with the vinegar mixture and stir well.

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. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + mustardtop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + mustardtop 22% of all pairs
    Smell alikemoderate
    Cooked together8,003 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 pungent flavour and the characteristic colour of the mustard.
Vinegar
Adds acidity that sharpens the flavour and keeps the mustard tangy.
Butter
Adds richness and a smoother mouthfeel to the finished mustard.
Sugar
Balances the sharpness of the vinegar and mustard with a touch of sweetness.

The step that matters

Combine the mustard mixture with the vinegar mixture and stir well. Mustard flavour develops and mellows as its pungent compounds mix with the acid. Stirring thoroughly ensures an even blend without lumps of mustard powder paste.

“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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