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To Keep Ready-made Mustard

A mustard condiment made by mixing vinegar, salt, horseradish, and Durham mustard, then aging for 24 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Horseradish and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,832 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

To Keep Ready-made Mustard

Ingredients

Directions

Make the liquid

  1. Boil the vinegar.

  2. Dissolve the salt in the boiling vinegar.

  3. Pour the mixture over the scraped horseradish in an earthen jar.

  4. Cover the jar closely and let it stand for 24 hours.

Make and store the mustard

  1. Strain the mixture and gradually mix it with the Durham mustard until smooth.

  2. Transfer the mustard to a wide-mouthed bottle and cork it tightly.

  3. Cork the bottle immediately after 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. Horseradish + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Vinegar + horseradishtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,609 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

Vinegar
Provides the acidity that sharpens the mustard and carries the flavour of the horseradish.
Durham mustard
Supplies the main body and pungent flavour of the finished mustard.
Scraped horseradish
Adds sharp, pungent aroma that infuses into the vinegar during standing.

The step that matters

Let the horseradish stand in the vinegar for 24 hours. Steeping gives the horseradish time to release its volatile compounds into the vinegar, so the flavour develops before the mustard is added.

“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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