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Mustard Sauce Made As Follows is Served with Beef

A mustard sauce made with beef broth, chives, shallot, dry mustard, vinegar, butter, flour, and water, served with beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Chive and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 450 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Mustard Sauce Made As Follows is Served with Beef

Ingredients

Directions

Make the broth base

  1. Boil 1 pint of beef broth with chopped chives, shallot, or green onions for 1 hour.

  2. Add dry mustard, vinegar, salt, and pepper; stir until combined and keep hot.

Make the sauce

  1. In a separate pan, melt butter and mix with flour over heat.

  2. Pour in hot water, season with salt and pepper, and mix in moistened mustard.

  3. Stir until the sauce boils and is ready to serve.

  4. Add chopped capers or pickles if desired.

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. Chive + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together450 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Shallot + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together859 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Chive + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together587 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 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

Butter
Melted with flour to form a roux that thickens the sauce and adds richness.
Flour
Combined with melted butter to form a roux that thickens the liquid into a smooth sauce.
Beef broth
Forms the savory liquid base of the sauce, flavoured by simmering with aromatics.
Dry mustard
Adds sharp pungent flavour that mellows with heat and is balanced by the vinegar.
Vinegar
Adds acidity that sharpens the flavour and balances the richness of the butter.

The step that matters

Stir the roux before adding the hot water. Cooking butter and flour together briefly removes raw flour taste and lets the starch thicken evenly when liquid is added. Adding the liquid too early or without stirring can leave lumps.

Swap the mustard

How well each one fits the dish's main ingredients (beef, chive, shallot, vinegar, pepper, butter, flour):

  1. Leekfits about as well
  2. Mustardthe original
  3. Welsh onionfits about as well
  4. Kalefits about as well

Fit is the average pairing score against beef, chive, shallot, vinegar, pepper, butter, flour. 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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