Skip to main content
Main

Pee Pared Mustard

A mustard condiment made with mustard, sugar, salt, water, oil, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Pee Pared Mustard

Ingredients

Directions

Make the mustard

  1. In a bowl, combine mustard, sugar, and salt.

  2. Add boiling water gradually to mix until smooth.

Finish and store

  1. Once cooled, stir in salad oil and vinegar to achieve desired consistency.

  2. Store in the refrigerator for up to two weeks.

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. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Mustard + sugartop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Mustard
Provides the sharp pungent flavour that defines the condiment.
Salad oil
Adds fat that softens the sharpness and gives a smoother mouthfeel.
Vinegar
Adds acidity that thins the paste and brightens its flavour.
Sugar
Balances the sharpness of the mustard with a touch of sweetness.

The step that matters

Add the boiling water gradually. Mustard's heat and pungency develop when its compounds mix with water, and adding the liquid slowly lets you control the thickness and smoothness. Adding it all at once can leave lumps or a paste that is too thick to adjust well.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes