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Shrimp and Cucumber Salad with Horseradish Mayo

By epicurious · From Open Recipes · 13 ingredients
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Why it works: Horseradish and shrimp work together. They rank in the top 12% of all ingredient pairs, and 190 recipes mention both. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

The recipe

Makes 6 to 8 servings

Ingredients

Contains: egg, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Horseradish + shrimptop 12% of all pairs
    Aroma overlaplow
    Mentioned together190 recipes

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

  2. Dill + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together976 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Tarragon + dilltop 2% of all pairs
    Aroma overlapstrong
    Mentioned together105 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  4. Tarragon + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together884 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Pepper + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (horseradish, white wine, vinegar, pepper, tarragon, dill, lemon):

  1. Mustardbetter flavor fit
  2. Shallotthe original
  3. Capsicumabout as good a flavor fit
  4. Broccoliabout as good a flavor fit

Fit is the average pairing score against horseradish, white wine, vinegar, pepper, tarragon, dill, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).