How to Mix Mustard
Ingredients
Directions
In a bowl, combine mustard powder with boiled and cooled water.
Stir thoroughly until all dry particles disappear and the mixture becomes thick and creamy.
Only mix enough for one day's supply; discard any leftovers.
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
What each ingredient does
- Mustard powder
- Provides the sharp, pungent flavour and thickens into a paste when hydrated with liquid.
The step that matters
Stir thoroughly until no dry particles remain. Mustard's sharp heat develops once the ground seed is moistened, and full hydration gives a smooth, thick paste. Stopping early leaves dry, gritty pockets and an uneven texture.
“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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