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To Keep Ready-made Mustard

A mustard made by mixing horseradish, vinegar, and mustard powder, then aging and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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

Steep the horseradish

  1. Dissolve 3 ounces of prepared horseradish in 1 cup of vinegar in an earthen jar.

  2. Cover the jar tightly and let it sit for 24 hours.

Finish and bottle

  1. Strain the mixture and gradually mix in mustard powder until smooth.

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

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. Horseradish + vinegartop 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

Prepared horseradish
Supplies the sharp, pungent heat that gives the mustard its bite.
Vinegar
Extracts horseradish flavor and adds acidity that sharpens the final taste.
Mustard powder
Adds pungency and, once hydrated, thickens the mixture into a smooth paste.

The step that matters

Adding the mustard powder gradually. Mustard powder clumps when it meets liquid all at once. Adding it slowly and stirring until smooth lets it hydrate evenly, and it lets you taste as you go to control the heat.

“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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