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Horseradish Sauce

A creamy horseradish sauce made with grated horseradish, egg yolks, whipped cream, sugar, mustard, salt, and vinegar.

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

Prepare the horseradish

  1. Soak the horseradish in cold water until firm.

  2. Grate ½ cup of the horseradish finely.

Make the sauce

  1. Mix the grated horseradish with the egg yolks, castor sugar, mustard, salt, and vinegar.

  2. Finally, fold in the whipped cream until well combined.

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. 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

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.
Egg yolks
Add richness and help bind the grated horseradish into a smooth base.
Whipped cream
Adds lightness, a soft creamy texture, and mellows the heat.
Vinegar
Adds acidity that sharpens the flavour and balances the richness.

The step that matters

Folding in the whipped cream. Whipped cream is full of trapped air. Stirring vigorously or overmixing deflates it and makes the sauce thin and dense. Fold gently with a spatula, just until no streaks remain.

“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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