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Horseradish Sauce for Roast Beef or Mutton

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mustard and radish match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 297 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Horseradish Sauce for Roast Beef or Mutton

Ingredients

Directions

  1. Grate the horse-radish into a basin.

  2. Add cream, mustard, and salt; mix well.

  3. Bruise the mixture with a spoon.

  4. Add vinegar and bruise again until well combined.

  5. Serve in a small tureen.

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. Mustard + radishtop 1% of all pairs
    Smell alikestrong
    Cooked together297 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Horse + radishtop 4% of all pairs
    Smell alikemoderate
    Cooked together529 recipes

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

  3. Mustard + horsetop 7% of all pairs
    Smell alikemoderate
    Cooked together201 recipes

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

  4. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vinegar + radishtop 8% of all pairs
    Smell alikemoderate
    Cooked together508 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

Horse-radish
Supplies the sharp, pungent heat that defines the sauce.
Cream
Adds fat and softness that mellow the sharpness and give a smooth texture.
Mustard
Adds extra sharpness and a pungent note that complements the horseradish.
Vinegar
Acidity halts the enzyme reaction and helps lock in the horseradish's heat.

The step that matters

Add vinegar and bruise again. Grating breaks the horseradish cells and releases its pungent compounds, which fade quickly in air. Adding vinegar promptly stabilises that heat, so the sauce keeps its bite.

“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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