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Amothbr Tartar Mustard

A mustard condiment made from salt, mustard, horseradish vinegar and chili vinegar, stored sealed in jars.

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 ↓

Amothbr Tartar Mustard

Ingredients

Directions

Make the mustard

  1. Mix salt and mustard until smooth.

  2. Add equal parts horseradish vinegar and chili vinegar.

Jar and store

  1. Store in jars.

  2. Seal tightly to keep for a long time.

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
Provides the sharp, pungent base flavor and a thick, smooth body.
Horseradish vinegar
Adds sharp horseradish heat and acidity that brightens the mustard.
Chili vinegar
Adds chili heat and acidity, balancing the mustard's pungency.

The step that matters

Seal tightly to keep for a long time.. Air exposure dries the mustard and dulls its sharp flavor over time. An airtight seal slows this, and the vinegar's acidity helps keep the mixture stable in storage.

“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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