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Horseradish Sauce

A creamy horseradish sauce made with horseradish, cream, salt, sugar, and vinegar or lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Horseradish Sauce

Ingredients

Directions

Prepare the horseradish

  1. Pare off the outer skin of the horseradish.

  2. Scrape or grate the horseradish.

Make the sauce

  1. Slightly thicken the cream or cream and milk.

  2. Add the horseradish, salt, and sugar to the cream mixture.

  3. Heat the sauce until very hot.

  4. Just before serving, stir in the vinegar or lemon juice.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  5. 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

Horse-radish
Provides the sharp, pungent flavour that defines the sauce.
Cream
Forms the rich, thickened body of the sauce and softens the horseradish heat.
Vinegar or lemon juice
Adds acidity that brightens the sauce and balances the richness of the cream.

The step that matters

Heat the sauce until very hot. Cream can scorch or curdle if overheated, while heat is needed to thicken it evenly. Stirring the sauce while it heats helps keep it smooth. Adding the acid only just before serving keeps the flavour bright, since prolonged heat dulls the sharp pungency of horseradish.

Swap the radish

How well each one fits the dish's main ingredients (horse, cream, sugar, vinegar):

  1. Mustardfits about as well
  2. Radishthe original
  3. Beetrootfits less well
  4. Cucumberfits less well

Fit is the average pairing score against horse, cream, sugar, vinegar. 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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