Why it works: Mustard and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 5,066 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
To Make Mustard
Ingredients
Directions
Make the mustard
Gradually mix the mustard flour with boiling water to achieve a proper thickness.
Rub the mixture until perfectly smooth.
Add salt and mix well.
Store
Store in a small jar with a tight lid.
Only pour out as much as will be used soon, wiping the edges daily.
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.
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Mustard + flourtop 13% of all pairsSmell alikemoderateCooked together5,066 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
- Durham mustard flour
- Provides the mustard's pungent flavour and the bulk that thickens into a paste.
The step that matters
Adding the boiling water gradually. Pouring in the water all at once makes lumps that are hard to smooth out. Adding it slowly and rubbing the mixture lets the flour hydrate evenly into a smooth, uniform paste.
“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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