Horseradish Sauce

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. Horseradish + mustardtop 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. Horseradish + vinegartop 12% of all pairs
   Smell alikemoderate
   Cooked together2,609 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Horseradish + creamtop 18% of all pairs
   Smell alikemoderate
   Cooked together483 recipes

   Shared aroma: octanal (fat, soap).

5. Egg + creamtop 24% of all pairs
   Smell alikelow
   Cooked together42,166 recipes

   Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Hard-boiled eggs

Yolks form a smooth, rich base that gives the sauce body.

Sweet cream

Adds fat and richness, softening the sharp bite of the horseradish.

Horseradish

Supplies the pungent heat and sharp flavour that defines the sauce.

Vinegar

Adds acidity that brightens the flavour and balances the richness.

Dry mustard

Adds a sharp, pungent note that complements the horseradish.

The step that matters