Tartar Mustard is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of mixing mustard powder to a paste with cayenne pepper and horseradish vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Tartar Mustard.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TARTAR MUSTARD.
481. INGREDIENTS.—Horseradish vinegar, cayenne, 1/2 a teacupful of mustard.
Mode.—Have ready sufficient horseradish vinegar to mix with the above proportion of mustard; put the mustard in a cup, with a slight seasoning of cayenne; mix it perfectly smooth with the vinegar, adding this a little at a time; rub down with the back of a spoon any lumps that may appear, and do not let it be too thin. Mustard may be flavoured in various ways, with Tarragon, shalot, celery, and many other vinegars, herbs, spices, &c.; but this is more customary in France than in England, as there it is merely considered a "vehicle of flavours," as it has been termed.
Place the mustard powder in a cup or mug and season to taste with cayenne pepper. Add 2 tbsp of the horseradish vinegar and work in until smooth. Now add more horseradish vinegar a teaspoon at a time, ensuring that the mixture is smooth after each addition.
Continue adding the vinegar until the mustard is just fluid enough to drop from a spoon (but ensure it is not watery). Beat and crush with the back of a spoon to ensure there are no lumps, spoon into a mustard pot and serve.
