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 ↓
Mustard for the Table
Ingredients
Directions
Mix mustard flour with salt and 9 tablespoons of water to form a smooth paste.
Add 6 more tablespoons of water and mix again.
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.
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Mustard + flourtop 13% of all pairsSmell alikemoderateCooked together5,066 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
- Mustard flour
- Forms the bulk of the paste and provides the mustard flavour and pungency.
“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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