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Sauce

Sauces for Roast Beef or Mutton

A creamy horseradish sauce with mustard, vinegar, and salt.

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 ↓

Sauces for Roast Beef or Mutton

Ingredients

Directions

Make the sauce

  1. Grate horseradish into a bowl.

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

  3. Stir in vinegar and mix thoroughly.

Serve

  1. 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 + 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. Cream + horseradishtop 18% of all pairs
    Smell alikemoderate
    Cooked together483 recipes

    Shared aroma: octanal (fat, soap).

  5. Cream + vinegartop 25% of all pairs
    Smell alikemoderate
    Cooked together4,064 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Cream
Adds richness and a smooth, mellow body that softens the horseradish bite.
Horseradish
Provides the sharp, pungent heat that defines the sauce.
Vinegar
Adds acidity that brightens the flavor and sharpens the pungency.
Mustard
Adds sharpness and helps the sauce hold together as an emulsion.

“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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