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Mustard , to Make

A homemade mustard made by mixing Durham mustard with water or milk and adding salt and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Mustard , to Make

Ingredients

Directions

Make the mustard

  1. Gradually mix the best Durham mustard with boiling water to achieve a proper thickness.

  2. Rub the mixture smooth and add a little salt.

Store or serve

  1. Store in a small jar, tightly covered, and use within a day or two.

  2. For immediate use, mix mustard with milk instead of water until smooth, then add a little raw cream.

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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Mustard + milktop 25% of all pairs
    Smell alikemoderate
    Cooked together2,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Mustard + creamtop 26% of all pairs
    Smell alikemoderate
    Cooked together2,935 recipes

    Shared aroma: octanal (fat, soap).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Best durham mustard
Mustard powder provides the main flavour and the pungent heat of the condiment.
Boiling water
Hydrates the mustard powder so it thickens into a spreadable paste.
Milk
Replaces water for a milder, creamier mustard when served immediately.
Raw cream
Adds richness and fat, softening the sharpness of the mustard.

The step that matters

Adding the boiling water gradually. Mustard heat develops when the powder is moistened, and adding water slowly lets you reach an even, proper thickness without a lumpy or runny result.

Swap the mustard

How well each one fits the dish's main ingredients (milk, cream):

  1. Potatofits better
  2. Leekfits better
  3. Asparagusfits better
  4. Mustardthe original

Fit is the average pairing score against milk, cream. 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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