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Sauce

Horseradish Sauce

A cold sauce made with grated horseradish, salt, mustard, and cream or egg yolk and olive oil, served chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Radish and mustard 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

Prepare the horseradish

  1. Wash and brush the horseradish.

  2. Soak it in cold water for 1 hour, then scrape it very finely.

Make the sauce

  1. Mix the grated horseradish with salt and mustard.

  2. Gradually add the cream or the egg yolk mixture, stirring briskly.

  3. Mix well and serve in a bowl.

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. Radish + mustardtop 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. Horse + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together201 recipes

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

  4. Horse + creamtop 23% of all pairs
    Smell alikemoderate
    Cooked together87 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Mustard + creamtop 26% of all pairs
    Smell alikemoderate
    Cooked together2,935 recipes

    Shared aroma: octanal (fat, soap).

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 richness and body, softening the horseradish's sharpness.
Egg yolk
Emulsifies with oil and vinegar to thicken the sauce into a creamy texture.
Powdered mustard
Adds sharpness and a mild pungency that complements the horseradish.

The step that matters

Gradually add the cream or egg yolk mixture. Adding the liquid slowly while stirring briskly lets it emulsify evenly. Adding it all at once can split or thin the sauce.

“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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