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Horseradish Sauce I

A quick horseradish sauce made with grated horseradish, vinegar, salt, cayenne, and heavy cream.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Horseradish and vinegar are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Horseradish Sauce I

Ingredients

Directions

  1. Mix grated horseradish, vinegar, salt, and cayenne together.

  2. Add heavy cream beaten stiff.

Nutrition, whole recipe (rough)

60Calories
1 gProtein
6 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
Cream1 tbsp (15ml) heavy51
Cayenne1 tsp (1.8g)6
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.

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Horseradish + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together483 recipes

    Shared aroma: octanal (fat, soap).

  3. Vinegar + creamtop 25% of all pairs
    Smell alikemoderate
    Cooked 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 root
Provides the sharp, pungent heat that defines the sauce.
Vinegar
Adds acidity that brightens the flavor and balances the horseradish sharpness.
Heavy cream
Whipped to stiffness, it adds richness and a light, airy texture to the sauce.

The step that matters

Beating the heavy cream stiff. Cream must be whipped to soft peaks or stiff peaks so it holds air and stays light when folded in. Over-beating turns it grainy and can cause it to separate into butter.

Swap the horseradish

How well each one fits the dish's main ingredients (vinegar, cream):

  1. Mustardfits about as well
  2. Horseradishthe original
  3. Onionfits about as well
  4. Cucumberfits about as well

Fit is the average pairing score against vinegar, cream. 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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