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Sauce

Norse-radish Sauce

A mustard, sugar, salt, vinegar, and grated horseradish sauce served with beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mustard and horseradish 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 ↓

Norse-radish Sauce

Ingredients

Directions

  1. Mix the mustard, sugar, salt, and vinegar together.

  2. Pour the mixture over the grated horseradish.

  3. Serve with beef.

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 + horseradishtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Vinegar + horseradishtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Mustard + sugartop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Grated horseradish
Provides the sharp, pungent heat that defines the sauce.
Made mustard
Adds a sharp, tangy flavour that rounds out the horseradish heat.
White sugar
Balances the sharpness of the vinegar and mustard with a touch of sweetness.
Vinegar
Adds acidity that brightens the sauce and sharpens its tang.

The step that matters

Pour the mixture over the horseradish promptly. Grated horseradish forms its pungent compounds quickly once its cells are broken. Acid from the vinegar helps slow the fading of 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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