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Another Tartar Mustard

A mustard condiment made with mustard powder, sea salt, horseradish vinegar, and chili vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mustard and horseradish 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 ↓

Another Tartar Mustard

Ingredients

Directions

  1. Mix the mustard powder and salt together until smooth.

  2. Add the horseradish vinegar and chili vinegar, and mix well.

  3. Transfer the mustard to jars or bottles and seal tightly for storage.

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 + horseradishtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Mustard + vinegartop 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

Mustard powder
Provides the base bulk and the sharp, pungent flavour of the mustard.
Horseradish vinegar
Adds acidity and a sharp horseradish note that moistens the powder into a paste.
Chili vinegar
Adds acidity and heat, and moistens the powder into a paste.

The step that matters

Add the horseradish vinegar and chili vinegar, and mix well.. Mustard's heat develops when the powder meets liquid, and acid slows and sets that heat. Mixing the vinegars in thoroughly gives an even paste with consistent pungency throughout, rather than pockets of dry powder or uneven sharpness.

“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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