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Sauce

Another Horseradish Sauce

A sauce made by boiling milk, thickening with grated bread, adding butter, salt, and horse-radish.

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 ↓

Another Horseradish Sauce

Ingredients

Directions

  1. Boil the milk in a saucepan.

  2. Add the grated bread and cook until thickened.

  3. Stir in the butter and salt until melted.

  4. Mix in the scraped horse-radish and combine 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. Horse + radishtop 4% of all pairs
    Smell alikemoderate
    Cooked together529 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Milk + horsetop 18% of all pairs
    Smell alikemoderate
    Cooked together45 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Milk
Forms the liquid base that the bread thickens into a smooth, pourable sauce.
Grated bread
Absorbs liquid and swells as it cooks, thickening the milk into a sauce.
Butter
Adds richness and a silky mouthfeel that softens the sharpness of the sauce.
Scraped horse-radish
Supplies the sharp, pungent flavour that defines the sauce.

The step that matters

Cooking the bread until thickened. Grated bread keeps swelling as it cooks, so the sauce can become stiff quickly. Stop once it coats a spoon, since it thickens further as it cools.

Swap the radish

How well each one fits the dish's main ingredients (milk, bread, butter, horse):

  1. Potatofits better
  2. Tomatofits about as well
  3. Mustardfits about as well
  4. Radishthe original

Fit is the average pairing score against milk, bread, butter, horse. 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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