Mustard
Ingredients
Directions
Combine 2 ounces of mustard and 2 teaspoons of salt in a bowl.
Add 9 teaspoons of water and mix well.
Add 6 teaspoons of water and mix again until smooth and free of lumps.
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
- Supplies the sharp, pungent flavor and forms the paste as its powder absorbs the water.
The step that matters
Adding the water in two portions and mixing until smooth. The powder must hydrate evenly, since lumps are dry pockets. Pungency also develops when ground mustard meets water and its enzymes react, so the paste's sharpness keeps changing for a few minutes after mixing.
“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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