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Sorse-radish and Mustard

A condiment made from grated horseradish, mustard powder, vinegar, salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Sorse-radish and Mustard

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Grate the horseradish root finely.

  2. In a bowl, mix the grated horseradish with mustard powder.

Mix and rest

  1. Add vinegar, salt, and sugar to the mixture.

  2. Stir until well combined and let it sit for 30 minutes before using.

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. Horseradish + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Mustard + sugartop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 heat that defines the condiment.
Mustard powder
Adds sharp, pungent flavor and body to the mixture.
Vinegar
Adds acidity that sharpens the flavor and balances the heat.
Sugar
Softens the sharpness by adding a touch of sweetness.

The step that matters

Letting it sit for 30 minutes. The pungent heat from mustard and horseradish develops once they are mixed with liquid and then mellows as the mixture rests. Tasting too early can make the heat seem harsher or flatter than it will be, so the resting time lets the flavor settle and blend.

“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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