Name: Horse Radish Sauce
Ingredients: 2 tablespoons grated horse radish; ⅓ cup vinegar; ½ pint good cream; 1 teaspoon raw mustard

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

2 tablespoons grated horse radish
⅓ cup vinegar
½ pint good cream
1 teaspoon raw mustard

Directions

Combine the grated horseradish, vinegar, cream, and raw mustard in a bowl, then mix well until all ingredients are combined.
Serve as a condiment with your favorite dishes.

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.

Radish + mustardtop 1% of all pairs

Smell alikestrong

Cooked together297 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Horse + radishtop 4% of all pairs

Smell alikemoderate

Cooked together529 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Horse + mustardtop 7% of all pairs

Smell alikemoderate

Cooked together201 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Vinegar + mustardtop 7% of all pairs

Smell alikemoderate

Cooked together14,067 recipes

Shared aroma: isobutyraldehyde (malty, green).
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.
Vinegar: Adds acidity that sharpens the flavour and cuts the richness of the cream.
Cream: Provides fat and a smooth body that mellows the horseradish heat.
Raw mustard: Adds a sharp, pungent note that complements the horseradish.

“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.