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Sauce

Horse Radish Sauce

A condiment made from grated horseradish, sugar, salt, pepper, mustard, vinegar, and optional cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Horse Radish Sauce

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 ↓

Horse Radish Sauce

Ingredients

Directions

Make the sauce

  1. Grate the horseradish.

  2. Mix the grated horseradish with sugar, salt, pepper, and mustard.

  3. Moisten the mixture with vinegar until it reaches a creamy consistency.

Serve

  1. Serve in a gravy dish.

  2. For improved flavor and appearance, stir in cream before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  5. Horseradish + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

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 heat that defines the sauce.
Prepared mustard
Adds a tangy sharpness that complements the horseradish's bite.
Powdered sugar
Balances the sharpness of the horseradish and mustard with a touch of sweetness.
Vinegar
Adds acidity and moisture, loosening the mixture to a creamy consistency.
Cream
Adds richness and mellows the heat of the horseradish.

The step that matters

Moisten with vinegar gradually. Vinegar loosens the mixture to a creamy texture, and adding too much at once can make the sauce thin and watery. Adding it a little at a time and tasting lets you stop at the right consistency.

“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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