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Sauce

Horse Radish Sauce

A sauce made from grated horseradish, salt, mustard, sugar, cream, milk, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Horse Radish Sauce

Why it works: Radish and mustard 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 ↓

Horse Radish Sauce

Ingredients

Directions

  1. Grate the horseradish.

  2. Add salt, dry mustard, caster sugar, and cream; mix well.

  3. Combine milk and vinegar to achieve a thick cream consistency.

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.

Photo for illustrative purposes only · Contact us to use it

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. Radish + mustardtop 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. Horse + mustardtop 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. Radish + vinegartop 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

Horseradish (in the method)
Supplies the sharp, pungent heat that defines the sauce.
Cream
Adds richness and body, giving the sauce a smooth, thick texture.
Vinegar
Adds acidity that brightens the sharp flavour and balances the richness.
Castor sugar
Softens the sharpness of the horseradish and vinegar with mild sweetness.
Dry mustard
Adds a sharp, pungent note that complements the horseradish.

The step that matters

Combining the milk and vinegar. Liquid thins the sauce quickly, so add the milk and vinegar gradually and stop once the sauce reaches a thick cream consistency. Too much liquid makes the sauce runny and dulls its bite.

Swap the radish

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

  1. Radishthe original
  2. Horseradishfits about as well
  3. Beetrootfits less well
  4. Broccolifits less well

Fit is the average pairing score against horse, mustard, sugar, cream, milk, 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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