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Rib of Beef, Pickled Walnuts and Horseradish Cream

By bbcfood · From Open Recipes · 14 ingredients
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Why it works: Walnut and horseradish match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and 259 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 10-12
Cook2 hr

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Walnut + horseradishtop 8% of all pairs
    Aroma overlapstrong
    Mentioned together259 recipes

    Shared aroma: coumarin (sweet, hay).

  2. White wine + vinegartop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,123 recipes

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

  3. Sugar + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together43,437 recipes

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

  4. Horseradish + vinegartop 6% of all pairs
    Aroma overlaplow
    Mentioned together2,588 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. White wine + creamtop 8% of all pairs
    Aroma overlaplow
    Mentioned together1,743 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

Flavor stand-ins for the white pepper

How well each one fits the dish's main ingredients (beef, walnut, horseradish, sugar, white wine, vinegar, cream):

  1. Tarragonbetter flavor fit
  2. Celerybetter flavor fit
  3. Pepperbetter flavor fit
  4. White pepperthe original

Fit is the average pairing score against beef, walnut, horseradish, sugar, white wine, vinegar, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).