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Horseradish Sauce

A creamy horseradish sauce made with butter, cream, breadcrumbs, and egg yolks, seasoned with salt, pepper, mustard, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Horseradish and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,832 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Horseradish Sauce

Ingredients

Directions

Make the sauce

  1. In a stewpan, combine the rasped horseradish and white consommé.

  2. Boil gently for 20 minutes.

  3. Add the butter sauce, cream, and breadcrumbs.

  4. Thicken by reducing on a brisk fire.

  5. Rub the mixture through a sieve.

Finish and serve

  1. Thicken with the egg yolks.

  2. Season with salt, pepper, mustard, and vinegar.

  3. Serve with braised or roast beef.

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. Horseradish + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Horseradish
Provides the sharp, pungent flavour that defines the sauce.
Butter sauce
Adds richness and body as the base of the sauce.
Cream
Adds richness and a smooth, silky texture.
Breadcrumbs
Helps thicken the sauce as it reduces.
Egg yolks
Thicken the sauce and add richness through their setting proteins.
White consommé
Supplies the liquid base that carries the horseradish flavour.

The step that matters

Thicken with the egg yolks. Egg yolks thicken through gentle heat. If the sauce gets too hot after they are added, the proteins can scramble and turn grainy, so keep the heat low and stir constantly.

“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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