Why it works: Mustard and horseradish 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 ↓
Tartar Mustard
Ingredients
Directions
Make the mustard
Rub the Durham mustard very smooth with the coarse sea salt.
Gradually wet the mixture with the strong horseradish vinegar.
Add the cayenne or chili vinegar and tarragon vinegar to taste.
Steep and rest
Pour boiling vinegar over the scraped horseradish and cover tightly.
Let it sit overnight, but for best results, allow it to stand for 2-3 days before using.
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.
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Mustard + horseradishtop 1% of all pairsSmell alikestrongCooked together1,832 recipes
Shared aroma: coumarin (sweet, hay).
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Mustard + vinegartop 7% of all pairsSmell alikemoderateCooked together14,067 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Vinegar + horseradishtop 12% of all pairsSmell alikemoderateCooked together2,609 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Durham mustard
- Provides the main body and the sharp mustard flavour.
- Strong horseradish vinegar
- Adds acidity and sharpness to the sauce.
- Cayenne or chili vinegar
- Adds heat to the sauce.
- Scraped horseradish
- Adds pungent heat that develops as it steeps in the vinegar.
The step that matters
Let it stand 2-3 days before using. Mustard and horseradish release their sharp compounds once they are wet, and the harsh edge softens and the flavours blend as the mixture rests. Using it straight away gives a raw, unbalanced taste.
“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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