Horseradish root
Horseradish is the long white root of Armoracia rusticana, a perennial of the mustard family. Grated, it releases a sharp, nose-clearing heat that vinegar fixes in the sauce.
Horseradish mayonnaise
Prepared horseradish and lemon sharpen finished mayonnaise into a fresh accompaniment for roast meat or fish; the archived ratio has not been tested.
Prepared horseradish in mayonnaise
This formula folds prepared horseradish into mayonnaise that has already been made. It does not make either the horseradish condiment or the base mayonnaise. The archive gives 100 g finished mayonnaise, 8 g prepared horseradish and 2 g lemon juice as a starting combination. It calls the sauce sharp and suggests roast meat or fish, but reports no kitchen test or sensory validation.
Prepared horseradish is the named ingredient. It is not interchangeable with freshly grated root: prepared products can include vinegar and other ingredients, and the guide names no brand or composition. Lemon juice adds flavour. Neither its quantity nor the horseradish condiment's own acid content is shown to preserve the complete mixture.
A related sauce in a 1909 cookbook
Maximilian de Loup's 1909 American Salad Book names horseradish mayonnaise and describes adding grated horseradish to plain mayonnaise. For prepared horseradish it suggests using the vinegar in which it is packed. The book recommends that sauce with cold beef and fish salads. This is an early twentieth-century US attestation to a related sauce name and use, not evidence for the origin of this recipe or for its quantities: the present formula combines 8 g prepared horseradish and 2 g lemon juice with each 100 g mayonnaise.
The exact mixture has no documented place or date. Its use with roast meat or fish remains a serving suggestion, not a claim that one region owns the formula.
Mixing and safe service
Weigh the finished mayonnaise, prepared horseradish and lemon juice, then mix with a clean utensil. No heating or resting time is given. Taste a small portion with the intended food, then serve promptly. The combined nominal weight is 110 g before bowl loss; this is arithmetic from the listed amounts, not a measured yield.
The base may contain egg. Use commercial mayonnaise made with pasteurised egg, or prepare it with pasteurised egg products when it will be served without cooking. Clean hands and utensils, prevent cross-contamination and keep the sauce cold. No product-specific pH or shelf-life study is available. Do not can it or keep it at room temperature, and do not assume the flavoured mixture inherits the base jar's opened-date.
History
A related horseradish mayonnaise appears in an 1909 US salad book, but its proportions differ. The exact formula here is a contemporary house serving mixture with no established origin.
Ingredients
Scaling: source batch only
Finished mayonnaiseUse commercial mayonnaise made with pasteurised egg, or a homemade base made with pasteurised egg products.
100 g
Prepared horseradishMeasure the prepared condiment; freshly grated root is a different form.
8 g
2 g
Method
Risks and precautions · Standard risk
Salmonella if the mayonnaise base contains untreated raw egg
The finished mixture is served without cooking; the base may contain raw egg unless the product or egg ingredient is pasteurised.
Hazard sourceUse commercial mayonnaise made with pasteurised egg or make the base with pasteurised egg products. Keep hands and utensils clean and prevent cross-contamination.
Control sourceRefrigerate promptly, follow the base product's label, and make only the amount needed for the meal.
Control sourceThis mixture has no product-specific safety or shelf-life validation. Do not infer safety from smell, taste or appearance.
Do not can it or store it at room temperature. The guide's 24-hour working policy is a house convention, not a measured shelf life or a universal mayonnaise limit.
The flavoured mixture is new food; do not assume it inherits the base mayonnaise's opened-jar date.
- Measure 100 g finished mayonnaise and keep it chilled while preparing the additions.
- Weigh 8 g prepared horseradish and 2 g lemon juice; do not replace the prepared condiment with grated root.
- Transfer the mayonnaise to a clean bowl. Add horseradish and lemon juice.
- Mix with a clean utensil until evenly combined; no timed mixing period is specified.
- Taste a small portion with roast meat or fish, serve promptly and refrigerate any remaining sauce.
Conditions
Temperatureup to 4°C
Temperature controlRefrigerated
Places
Unknown
Relationship not established · Place not establishedThe documented guide gives this as a house serving formula but does not locate this exact mixture.
Related
Made from
Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
Prepared horseradish
Prepared horseradish is freshly grated horseradish root mixed with vinegar and salt. This refrigerated relish holds the root’s sharp, nasal pungency in a spoonable form.
Variants
Cooked mayonnaise
A cooked-yolk mayonnaise documented in the University of Tennessee Extension’s 2007 Egg University Handbook. The egg mixture is heated before oil is emulsified into it.
Gochujang mayonnaise
A contemporary, untested mix of finished mayonnaise, gochujang and rice vinegar, with starting amounts per 100 g mayonnaise.
Lime mayonnaise
An untested mayonnaise variation that replaces part of a neutral base’s vinegar with lime juice and finishes with optional lime zest.
Olive-oil and garlic mayonnaise
An untested 265 g garlic mayonnaise made by whisking pasteurised yolk with vinegar, water and Dijon, then slowly emulsifying neutral oil with mild extra-virgin olive oil.
Sesame mayonnaise
A sesame-forward, fresh sauce made by mixing tahini, toasted sesame oil and rice vinegar into finished mayonnaise; the archived amounts are untested starting points.
Sriracha mayonnaise
A contemporary, untested mix of finished mayonnaise, sriracha and lime juice, with starting amounts per 100 g mayonnaise.
Sunflower-oil mayonnaise with extra mustard
An untested mayonnaise variation made with refined sunflower oil and more Dijon mustard than a neutral base.
Tartar-style mayonnaise
Drained pickled cucumber, capers and unspecified herbs turn finished mayonnaise into a fresh fish and seafood accompaniment; these archived amounts are untested starting points.
Related in the family
A non-fermented seaweed-and-vinegar dressing
A fresh condiment in which crumbled nori softens in lightly sweetened vinegar and water. It is not vinegar fermented from seaweed.
Allioli (Catalan garlic emulsion)
Traditional Catalan allioli is a dense emulsion of garlic, olive oil and salt made slowly in a mortar. This measured Barcelona-style version keeps egg-based garlic mayonnaise distinct.
Aquafaba mayonnaise-style sauce
An eggless, untested emulsion made with canned chickpea liquid. Nominal yield 255 g.
Avocado-oil mayonnaise
Avocado-oil mayonnaise is an ordinary egg-and-oil emulsion in which avocado oil supplies the oil phase. The oil changes flavour and colour, and it does not preserve the sauce.
Bechamel sauce
Bechamel is a white sauce of milk thickened with a butter and flour roux, one of the French mother sauces, and the base from which Mornay and other cheese and cream sauces are made.
Beurre blanc
Beurre blanc is a warm emulsion of cold butter whisked into a reduction of white wine, vinegar or lemon juice and shallot, a sauce from the Loire Valley and its red-wine version, beurre rouge.
Blue cheese dressing
Blue cheese dressing is a creamy dressing built on crumbled blue cheese mashed into buttermilk, with sour cream, mayonnaise, vinegar and seasoning, and kept cold for up to two weeks.
Bread sauce
Bread sauce is a British sauce of milk infused with onion, clove and bay, thickened with stale breadcrumbs and finished with butter, served with roast chicken or turkey.
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Sources
FermenteaFormula · Method · Use
The Condiment Table: Ketchup, Mayonnaise, Mustard and the Sauces of the WorldThe combination's starting quantities, addition to 100 g finished mayonnaise, clean mixing, intended-food tasting and prompt service; it is a house starting point, not a tested tradition.
Cited in: Prepared horseradish in mayonnaise; A related sauce in a 1909 cookbook; Mixing and safe service
Food Standards ScotlandSafety
Advice on the safe storage, handling and use of eggs for cateringGuidance on pasteurised egg products for uncooked dishes, cross-contamination prevention and prompt service or chilling.
Cited in: Mixing and safe service
Food Standards AgencySafety
Safe Catering: Your GuideUse pasteurised egg in foods that will not be cooked or only lightly cooked.
Cited in: Mixing and safe service
FoodSafety.govRefrigeration
Cold Food Storage ChartsRefrigerator guidance is 4°C or below; this does not set a shelf life for these sauces.
Cited in: Mixing and safe service
Doubleday, Page & CompanyHistorical attestation
The American Salad BookThe 1909 fourth edition names related horseradish mayonnaise and mayonnaise tartare. Its proportions and ingredients differ from this archive formula and do not establish its origin.
Cited in: Prepared horseradish in mayonnaise; A related sauce in a 1909 cookbook; Mixing and safe service