Why it works: Egg and horseradish work together. They rank in the top 18% of all ingredient pairs, and 563 recipes mention both. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
The recipe
Ingredients
Contains: egg, wheat (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 →
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.
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Egg + horseradishtop 18% of all pairsAroma overlaplowMentioned together563 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
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Horseradish + mustardtop 1% of all pairsAroma overlapstrongMentioned together1,813 recipes
Shared aroma: coumarin (sweet, hay).
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Champagne + mustardtop 16% of all pairsAroma overlapmoderateMentioned together25 recipes
Shared aroma: guaiacol (smoky, sweet).
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Egg + champagnetop 18% of all pairsAroma overlapmoderateMentioned together164 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Egg + mustardtop 18% of all pairsAroma overlapmoderateMentioned together8,549 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the mustard
How well each one fits the dish's main ingredients (egg, horseradish, champagne):
- Mustardthe original
- Shallotabout as good a flavor fit
Fit is the average pairing score against egg, horseradish, champagne. 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).
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