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Another , for Roast Meat , Steaks , or CAops

A sauce made from mushroom or oyster catsup, walnut pickle, spices, and butter for roast meat, steaks, or chops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Horseradish and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 376 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Another , for Roast Meat , Steaks , or CAops

Oven, in the book's wordsA cool oven

Ingredients

Directions

Make the sauce

  1. Combine mushroom or oyster catsup and walnut pickle in a bowl.

  2. Add Jamaica pepper, horseradish, minced shallot, and cayenne.

  3. Infuse the mixture for ten days, then strain and bottle.

Serve

  1. Use 1 to 2 tablespoons of the sauce according to the amount of gravy.

  2. Melt butter and flavor it with the sauce.

  3. Pour the flavored butter over steaks or chops.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together376 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Walnut + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together440 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Walnut + horseradishtop 8% of all pairs
    Smell alikestrong
    Cooked together259 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Walnut pickle
Provides the main dark, rich, savoury body of the sauce.
Mushroom or oyster catsup
Adds deep savoury umami flavour that carries the sauce.
Horseradish
Adds sharp pungent heat that cuts through the richness of the butter.
Minced shallot
Adds a mild onion-like aroma and sharpness to the infused sauce.

The step that matters

Infusing for ten days. Flavours from the pungent and aromatic ingredients develop slowly as they steep in the liquid. Stopping early leaves the sauce harsh and unbalanced, while the long steep lets the ingredients blend into one savoury flavour.

Swap the horseradish

How well each one fits the dish's main ingredients (mushroom, walnut, pepper, shallot, butter):

  1. Chivefits better
  2. Spinachfits better
  3. Capsicumfits better
  4. Horseradishthe original

Fit is the average pairing score against mushroom, walnut, pepper, shallot, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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