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Sauce

Horseradish Sauce

A creamy horseradish sauce made with mustard, vinegar, thick cream, and grated horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mustard and radish match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 297 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Horseradish Sauce

Ingredients

Directions

  1. In a bowl, combine the mustard and vinegar.

  2. Stir in the thick cream until well mixed.

  3. Gradually add grated horseradish until the sauce reaches the desired thickness, similar to onion sauce.

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.

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. Mustard + radishtop 1% of all pairs
    Smell alikestrong
    Cooked together297 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Horse + radishtop 4% of all pairs
    Smell alikemoderate
    Cooked together529 recipes

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

  3. Mustard + horsetop 7% of all pairs
    Smell alikemoderate
    Cooked together201 recipes

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

  4. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vinegar + radishtop 8% of all pairs
    Smell alikemoderate
    Cooked together508 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

Thick cream
Adds richness and body, giving the sauce a smooth, thick texture.
Made mustard
Adds sharpness and flavour that balances the richness of the cream.
Vinegar
Adds acidity that brightens the sauce and sharpens its flavour.
Grated horseradish
Provides the pungent heat that gives the sauce its characteristic bite.

The step that matters

Gradually add grated horseradish. Horseradish heat varies in strength and intensifies as it is mixed. Adding it in small amounts and tasting lets the cook control pungency and reach the desired thickness without over-seasoning.

“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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