Skip to main content
Main

Horseradish Sauce

A creamy horseradish sauce made with grated horseradish, cream, vinegar, sugar, mustard, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Horseradish Sauce

Ingredients

Directions

Prepare

  1. Grate the horseradish finely.

  2. Whip the cream until it is soft but not too stiff.

Make the sauce

  1. Gently stir in the grated horseradish, castor sugar, and made mustard.

  2. Add the vinegar last and mix well.

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. Horseradish + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 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. Horseradish + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

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

What each ingredient does

Horseradish
Provides the sharp, pungent heat that gives the sauce its character.
Cream
Adds body and a smooth, mellow texture that softens the horseradish bite.
Castor sugar
Sweetness balances the heat of the horseradish and the sharpness of the vinegar.
Vinegar
Adds acidity that brightens the flavour and cuts the richness of the cream.
Made mustard
Adds sharpness and a layer of savoury flavour that supports the horseradish.

The step that matters

Whip the cream until soft but not too stiff. Over-whipped cream turns grainy and can separate, and stirring it further with the other ingredients breaks it down more. Stopping at soft peaks keeps the sauce smooth and easy to fold in.

“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.

More horseradish sauce recipes

Hot 21Russian 6Cream 3 See all 297 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes