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Anchovie Mustard

Anchovy Mustard is a preserved condiment made by pounding anchovies with mustard flour and white wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mustard and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 5,066 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Anchovie Mustard

Ingredients

Directions

Make the paste

  1. Trim the anchovies and pound them in a mortar into a fine paste.

  2. Rub the paste through a fine sieve.

Finish and bottle

  1. Return the paste to the mortar and add the mustard flour and white wine, then mix well and transfer to small bottles.

  2. Cork the bottles tightly.

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 + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mustard + white winetop 20% of all pairs
    Smell alikemoderate
    Cooked together609 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Flour + white winetop 24% of all pairs
    Smell alikelow
    Cooked together3,082 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Salted anchovies
Provide the savory, salty base flavor that defines the mustard.
Mustard flour
Supplies the pungent heat and body that gives the mustard its bite.
White wine
Loosens the paste into a spreadable consistency and adds acidity.

The step that matters

Pounding the anchovies into a fine paste. Thorough pounding and sieving break the anchovies down so the mixture is smooth and evenly seasoned. Lumps left behind would give uneven saltiness and texture in the finished mustard.

Swap the mustard

How well each one fits the dish's main ingredients (flour, white wine):

  1. Shallotfits better
  2. Arrowrootfits better
  3. Leekfits better
  4. Mustardthe original

Fit is the average pairing score against flour, white wine. 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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