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Horseradish and Mustard

A condiment made from grated horse-radish, mustard powder, water, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Radish and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 297 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Horseradish and Mustard

Ingredients

Directions

Prepare

  1. Grate the horse-radish root finely.

  2. In a bowl, mix the grated horse-radish with mustard powder.

Make and store

  1. Add water gradually until you reach a smooth consistency.

  2. Stir in the coarse sea salt.

  3. Store in a sealed container in the refrigerator.

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. Radish + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together297 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Horse + radishtop 4% of all pairs
    Smell alikemoderate
    Cooked together529 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Horse + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together201 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Horse-radish
Supplies the sharp, pungent heat that defines the condiment.
Mustard powder
Adds sharp, pungent flavour and body that helps the mixture set into a paste.

The step that matters

Adding water gradually. Mustard powder develops its pungency when it meets liquid, and its consistency changes quickly. Adding water in small amounts lets you stop at a smooth paste before it becomes too thin.

“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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