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Sauce

Marinade Cuite

A cooked vegetable and herb sauce made with carrots, onions, parsley, bay leaves, thyme, basil, cloves, garlic, butter, vinegar, broth, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Marinade Cuite

Ingredients

Directions

  1. In a saucepan, combine the carrots, onions, parsley, bay leaves, thyme, basil, cloves, ground pepper, mace, garlic, and butter.

  2. Cook over moderate heat, stirring with a wooden spoon until the vegetables begin to brown.

  3. Add the vinegar and broth or boiling water.

  4. Season with coarse sea salt and simmer gently for one hour.

  5. Strain the marinade through a cloth with strong pressure.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Thyme + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together1,768 recipes

    Shared aroma: terpineol (pine, woody).

  4. Parsley + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together2,351 recipes

    Shared aroma: myristicin (spice, warm).

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Butter
Fat that carries the aromatics and helps the vegetables brown in the pan.
Vinegar
Adds acidity that gives the marinade its sharp, tangy character.
Onions
Provide sweetness and savory depth as they brown and soften.
Carrots
Add natural sweetness and body to the marinade's flavor base.

The step that matters

Browning the vegetables. Cooking the vegetables until they just begin to brown builds deeper flavor through the Maillard reaction. Pale vegetables give a flatter, less rich marinade, so stir steadily to avoid scorching.

Swap the mace

How well each one fits the dish's main ingredients (carrot, onion, parsley, thyme, basil, clove, pepper):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Oreganofits better
  4. Macethe original

Fit is the average pairing score against carrot, onion, parsley, thyme, basil, clove, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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