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Horseradish Sauce

A creamy horseradish sauce made with horseradish, cream, vinegar, mustard, and saccharine.

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

Make the sauce

  1. Dissolve the saccharine in the vinegar.

  2. Combine the grated horseradish and cream in a bowl.

  3. Add the mustard and vinegar mixture to taste.

Serve

  1. Serve immediately.

  2. If the horseradish is very hot, omit the mustard.

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. Horseradish + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Horseradish + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together483 recipes

    Shared aroma: octanal (fat, soap).

  5. Cream + vinegartop 25% of all pairs
    Smell alikemoderate
    Cooked together4,064 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

Horseradish
Provides the sharp, pungent heat that defines the sauce.
Cream
Adds richness and body, softening the bite of the horseradish.
Mustard
Adds sharpness and extra pungency to the sauce.
Vinegar
Adds acidity that brightens the flavor and sharpens the heat.
Saccharine
Adds sweetness to balance the sharpness of the vinegar and horseradish.

The step that matters

Serve immediately.. Horseradish releases its pungent compounds when grated and cut, and these volatile compounds fade over time and with heat. Serving right away keeps the sauce sharp and hot.

“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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