Why it works: Cream and vinegar are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 4,064 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Horse Radish Sauce
Ingredients
Directions
Grate the root of horseradish very finely.
Mix two tablespoonfuls of the grated horseradish with a teaspoonful of salt and four tablespoonfuls of cream, stirring briskly.
Add a wineglass of vinegar gradually.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
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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Cream + vinegartop 25% of all pairsSmell alikemoderateCooked together4,064 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Horseradish (in the method)
- Provides the sharp, pungent heat that defines the sauce.
- Cream
- Adds fat and smooth body, softening the horseradish's bite.
- Vinegar
- Adds acidity that sharpens flavour and thins the sauce.
The step that matters
Add the vinegar gradually. Acid sharpens horseradish's pungent flavour, which fades with heat and time. Adding vinegar slowly lets you taste for balance and helps avoid curdling the cream.
“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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