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Horseradish Sauce

A creamy horseradish sauce made with mustard, sugar, vinegar, salt, pepper, grated horseradish, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Horseradish Sauce

Ingredients

Directions

  1. In a bowl, mix the mustard, sugar, vinegar, salt, and pepper.

  2. Add the grated horseradish and stir until combined.

  3. Fold in the whipped cream gently until well mixed.

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. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Pepper + horseradishtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Whipped cream
Adds lightness and a creamy body, softening the sharp bite of the horseradish.
Vinegar
Adds acidity that sharpens the flavour and balances the sweetness of the sugar.
Grated horseradish
Provides the pungent heat and characteristic sharp flavour of the sauce.
Granulated sugar
Adds a touch of sweetness that rounds out the vinegar's sharpness.
Mustard
Adds sharp, savoury depth that complements the horseradish.

The step that matters

Fold in the whipped cream gently. Whipped cream is full of trapped air. Stirring vigorously knocks that air out, so the sauce turns dense and loses its lightness.

“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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