Why it works: Horse and radish work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 529 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
Horseradish
Ingredients
Directions
Place horse-radish in a pot with broth and seasoning.
Bring to a boil and cook for 15 minutes.
Add fresh butter and stir until melted.
Serve in a sauceboat with bouilli.
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.
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Horse + radishtop 4% of all pairsSmell alikemoderateCooked together529 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
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Radish + buttertop 20% of all pairsSmell alikemoderateCooked together180 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Horse + buttertop 22% of all pairsSmell alikemoderateCooked together143 recipes
Shared aroma: decanal (soap, orange peel).
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 flavour that defines the sauce.
- Broth
- Cooks the horseradish and forms the liquid base of the sauce.
- Fresh butter
- Adds richness and a smooth, silky texture when melted in.
“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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