Mustard in a Mixture

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. Flour + mustardtop 13% of all pairs
   Smell alikemoderate
   Cooked together5,066 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Flour + milktop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Flour + sugartop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

4. Milk + sugartop 18% of all pairs
   Smell alikelow
   Cooked together77,875 recipes

   Shared aroma: 2-nonenal (fatty, green).

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

   Shared aroma: guaiacol (smoky, sweet).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mustard flour

Provides the pungent heat and sharp flavour that defines the sauce.

Milk

Adds liquid that hydrates the mustard flour into a smooth, spoonable sauce.

Swap the mustard

How well each one fits the dish's main ingredients (flour, milk, sugar):

1. Arrowrootfits better
2. Sweet potatofits better
3. Beetrootfits better
4. Mustardthe original

Fit is the average pairing score against flour, milk, sugar. Candidates are from the same food group and used in at least 100 recipes.