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To Ebep Ready-made Mustard

Mustard made by mixing vinegar, salt, horseradish, and Durham mustard, then aging.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Ebep Ready-made Mustard

Ingredients

Directions

Prepare the infusion

  1. Boil the vinegar.

  2. Dissolve the salt in the boiling vinegar.

  3. Pour the mixture over the horseradish in an earthen jar.

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

Make and bottle the mustard

  1. Strain the mixture and gradually mix it with the mustard until smooth.

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

  3. Cork the bottle immediately after using.

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. Vinegar + horseradishtop 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

Vinegar
Provides the liquid base and the sharp acidity that carries the flavor.
Horseradish
Adds the pungent heat and aroma that give the mustard its bite.
Mustard
Supplies the main mustard flavor and the body of the paste.

The step that matters

Gradually mixing the strained liquid into the mustard. Adding the liquid slowly to powdered mustard lets each portion absorb evenly, which prevents lumps and gives a smooth 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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