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Mustard Sauce for Deviled Meats

A mustard-based sauce seasoned with red pepper, salt, Worcestershire sauce, and wine vinegar, used for deviled meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mustard Sauce for Deviled Meats

Ingredients

Directions

  1. In a bowl, combine the mustard flour, red pepper, salt, and Worcestershire sauce.

  2. Dilute the mixture with wine vinegar until it reaches a sauce-like consistency.

  3. Transfer the sauce into bottles for future use.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Wine + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together3,493 recipes

    Shared aroma: sotolon (curry, maple).

  4. Mustard + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mustard + saucetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,120 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Mustard flour
Provides the main mustard flavor and thickens the sauce as it absorbs liquid.
Worcestershire sauce
Adds savory depth and acidity to the sauce.
Wine vinegar
Thins the mixture to a sauce consistency and adds sharp acidity.

The step that matters

Diluting with wine vinegar. Mustard flour thickens quickly as it hydrates, so adding vinegar gradually until the sauce is smooth and pourable prevents lumps and an overly thick result. Adding too much at once can make the texture thin and uneven.

Swap the mustard

How well each one fits the dish's main ingredients (flour, pepper, sauce, wine, vinegar):

  1. Shallotfits better
  2. Capsicumfits about as well
  3. Mustardthe original
  4. Horseradishfits about as well

Fit is the average pairing score against flour, pepper, sauce, wine, vinegar. 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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