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Horseradish Sauce

A sauce made with grated horseradish, stock, fat, vinegar, sugar, raisins, cinnamon, lemon, and optional stale bread or almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Horseradish Sauce

Ingredients

Directions

Prepare

  1. Grate the horseradish over a hot stove or in the open air.

Make the sauce

  1. In a pot, combine the soup stock, fat, vinegar, salt, sugar, raisins, cinnamon, and lemon slices.

  2. Bring the mixture to a boil.

  3. Stir in the grated horseradish and let it boil until thick.

Serve

  1. Pour the hot sauce over the meat.

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. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

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

  4. Horseradish + cinnamontop 6% of all pairs
    Smell alikestrong
    Cooked together515 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Horseradish
Supplies the sharp, pungent flavour that defines the sauce.
Soup stock
Forms the liquid base that the sauce thickens from.
Fat
Adds richness and a smooth mouthfeel to the sauce.
Vinegar
Adds acidity that sharpens the flavour and balances the fat.

The step that matters

Letting the sauce boil until thick. Boiling evaporates water and lets the liquid reduce and thicken. Stopping too early leaves a thin sauce, while boiling too long can dull the sharp horseradish flavour, which is volatile and fades with prolonged heat.

Swap the almond

The recipe marks almond as optional. How well each one fits the dish's main ingredients (horseradish, vinegar, sugar, raisin, cinnamon, lemon, bread):

  1. Almondthe original
  2. Chestnutfits about as well
  3. Chickpeafits less well
  4. Beansfits less well

Fit is the average pairing score against horseradish, vinegar, sugar, raisin, cinnamon, lemon, bread. 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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