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Sauce

Boiled Mustard

A sauce made by boiling mustard with sugar, egg, vinegar, and olive oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Boiled Mustard

Ingredients

Directions

  1. In a bowl, mix the mustard and sugar until well combined.

  2. Beat in the egg until smooth.

  3. Gradually add the vinegar, stirring until the mixture is smooth.

  4. Place the mixture in a double boiler and cook for 3-4 minutes, stirring constantly.

  5. Once cool, stir in the olive oil until fully incorporated.

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. Mustard + olivetop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Vinegar + olivetop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

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

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

  5. 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

Egg
Thickens the sauce as it cooks and gives it a smooth, emulsified body.
Mustard
Provides the sharp, pungent flavour that defines the sauce.
Vinegar
Adds acidity that balances the richness and sharpness of the mustard.
Olive oil
Adds fat and silkiness, giving the finished sauce a rounder texture.

The step that matters

Cooking in the double boiler. Egg proteins set when heated, so gentle, constant stirring over moderate heat thickens the sauce smoothly. Too much heat can scramble the egg and leave lumps.

Swap the mustard

How well each one fits the dish's main ingredients (sugar, egg, vinegar, olive):

  1. Capsicumfits about as well
  2. Cucumberfits about as well
  3. Mustardthe original
  4. Asparagusfits less well

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

“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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