Sauce Bavaroise
The science
Horseradish, like mustard, owes its pungency to volatile isothiocyanates released when the root is grated; added late and uncooked, it keeps its sharp, sinus-clearing bite, which cuts the richness of the buttery emulsion. Cream rounds the body and tempers the heat. (Note: "Bavaroise" also names an unrelated sweet bavarois dessert cream — context disambiguates.)
Flavor profile
Hollandaise enriched with cream, horseradish, and thyme (in the classical savory rendering).
Culinary uses
Fish and shellfish, particularly in classical service where a horseradish accent suits the dish.
Reference notes
Parent: Hollandaise. Ingredient: horseradish (isothiocyanate chemistry shared with mustard). Disambiguation link: dessert bavarois.