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 ↓
Mixed Mustard
Ingredients
Directions
In a bowl, mix the dry mustard and salad oil until smooth.
Add the salt and then slowly stir in the vinegar.
Heat the mixture in a saucepan until warmed through.
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.
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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.
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Mustard + vinegartop 7% of all pairsSmell alikemoderateCooked together14,067 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
- Dry mustard
- Provides the sharp, pungent flavour that defines the condiment.
- Vinegar
- Adds acidity that balances the sharpness and brightens the flavour.
- Salad oil
- Smooths the mustard powder into a paste and adds richness.
The step that matters
Slowly stir in the vinegar. Adding vinegar too quickly can cause the mustard to seize and clump, so a slow pour while stirring keeps the mixture smooth and evenly blended.
“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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