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Horseradish Sauce

A sauce made from grated horseradish, mustard, vinegar, salt, pepper, sugar, and milk or cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Horseradish Sauce

Ingredients

Directions

Make the sauce

  1. Grate two tablespoonfuls of horseradish and put into a basin.

  2. Add one teaspoonful of mustard.

  3. Add one teaspoonful of salt.

  4. Add a quarter teaspoon of pepper.

  5. Add one teaspoonful of sugar.

  6. Add two tablespoonfuls of vinegar.

  7. Moisten with a little milk or cream until a thickish appearance.

Serve

  1. Serve with rumpsteak, cold meats, etc.

Nutrition, whole recipe (rough)

12Calories
0 gProtein
0 gFat
2 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Horseradishnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Horseradish + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: isobutyraldehyde (malty, green).

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 sauce.
Mustard
Adds sharpness and a mild pungency that balances the horseradish.
Vinegar
Adds acidity that brightens the flavour and cuts the richness of the meat.
Milk or cream (in the method)
Adds moisture and softens the texture to a thickish, spoonable consistency.

The step that matters

Moisten with milk or cream a little at a time. Too much liquid thins the sauce beyond a thickish consistency and cannot be undone without adding more horseradish. Adding the dairy gradually lets the cook stop at the right texture.

“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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