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Mixed Mustard

A condiment made by mixing ground mustard, sugar, boiling water, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Mixed Mustard

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

  1. Combine the ground mustard and sugar in a bowl.

  2. Pour in boiling water gradually, mixing until you achieve a smooth paste.

  3. Allow the mixture to cool.

  4. Once cooled, add vinegar to reach your desired consistency.

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.

Photo for illustrative purposes only · Contact us to use it

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

Ground mustard
Provides the sharp flavour and thickens into a paste when mixed with liquid.
Vinegar
Adds acidity and sets the final consistency and sharpness of the mustard.

The step that matters

Adding the boiling water gradually. Pouring the water in slowly while mixing keeps the paste smooth and lumpless. Mustard's pungency also develops over time after mixing, so the flavour is not final straight away.

“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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