A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Take care to get the olive oil all thoroughly worked in and smooth. The mustard should be stirred constantly while cooking.
Preserved exactly as written in the original source
Work mustard and sugar well together
Beat in an egg until it is smooth
Add one teacupful of vinegar, a little at a time, working it all smooth
Set on the stove and cook three or four minutes, stirring all the time
When cool, add one tablespoonful of the best olive oil, taking care to get it all thoroughly worked in and smooth
Modern guidance to help you succeed with this vintage recipe
This recipe creates a stable emulsion by using egg as a binding agent that prevents the oil and vinegar from separating. Cooking the mustard mixture before adding oil denatures the egg proteins, creating a thick, custard-like base that holds the emulsion together. Adding the oil after cooling prevents it from breaking, as heat can destabilize the delicate fat-in-water suspension. The mustard's natural emulsifiers (mucilage) work alongside the egg to create a smooth, spreadable condiment.
This mustard can be made up to 2 weeks ahead. The flavors will mellow and deepen over time. Store in a sterilized glass jar with a tight-fitting lid in the refrigerator.
Store in an airtight glass container in the refrigerator for up to 2 weeks. The mustard will thicken as it sits; thin with a teaspoon of vinegar or water if needed. Do not freeze, as the emulsion will break upon thawing.
AI-generated tips from Chef Cecil's culinary database
This mustard can be made up to 2 weeks ahead. The flavors will mellow and deepen over time. Store in a sterilized glass jar with a tight-fitting lid in the refrigerator.
Store in an airtight glass container in the refrigerator for up to 2 weeks. The mustard will thicken as it sits; thin with a teaspoon of vinegar or water if needed. Do not freeze, as the emulsion will break upon thawing.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
