Name: Horseradish Wine
Ingredients: ½ oz. freshly grated horseradish; ½ pint sherry

Why it works: Horseradish and sherry work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 95 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Horseradish Wine

Ingredients

½ oz. freshly grated horseradish
½ pint sherry

Directions

Infuse the horseradish in the sherry for 2 to 3 weeks, depending on desired strength.
Strain off the liquid.
Bottle the infused sherry for use.

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.

Horseradish + sherrytop 20% of all pairs

Smell alikemoderate

Cooked together95 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Horseradish: Supplies the sharp, pungent flavour that the sherry takes up during infusion.
Sherry: Acts as the liquid base that extracts and carries the horseradish flavour.

“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.