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Another Tartar Mustard

A mustard condiment made with salt, mustard powder, 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 salt and mustard powder together smoothly.

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

  3. Transfer the mustard into jars or bottles and seal 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. 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 sharp mustard flavour and thick body once wetted by the vinegars.
Horseradish vinegar
Adds pungent heat and acidity that sharpens and preserves the mustard.
Chili vinegar
Adds acidity and chili heat while moistening the powder into a spreadable paste.

The step that matters

Add the vinegars and mix well. Mustard's pungency develops when the powder meets liquid. The acid in the vinegars halts that reaction and fixes the sharpness, so the vinegars should be fully mixed in for an even result.

“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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