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Salad

Grated Horse Radish

A simple grated horseradish mixed with cold vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Horse and radish work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 529 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Grated Horse Radish

Ingredients

Directions

  1. Place the grated horseradish in a bowl.

  2. Cover it with cold vinegar.

  3. Seal the bowl to keep it from the air.

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

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

  2. Radish + vinegartop 8% of all pairs
    Smell alikemoderate
    Cooked together508 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Horse + vinegartop 19% of all pairs
    Smell alikemoderate
    Cooked together331 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

Grated horseradish
Provides the sharp, pungent flavor that defines the condiment.
Cold vinegar
Covers the horseradish and acts as a preserving liquid that helps keep its flavor.

The step that matters

Seal the bowl to keep it from the air. Horseradish loses its pungency and darkens when exposed to air, because the sharp compounds form when cut cells react and then fade with oxidation. Sealing the bowl and covering the horseradish with vinegar slows this loss of flavor.

“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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