Skip to main content
Sauce

Beef Juice and Cream

A sauce made by straining finely chopped beef and heating it with cream, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Beef and cream are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 2,128 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Beef Juice and Cream

Ingredients

Directions

Prepare the beef

  1. Cut the beef into very small pieces and remove all fat.

  2. Squeeze the beef through a fine strainer.

Make the sauce

  1. Add the strained beef to the cream.

  2. Heat the mixture and season with salt to taste.

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. Beef + creamtop 26% of all pairs
    Smell alikelow
    Cooked together2,128 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Lean beef
Provides the meaty flavor and body of the sauce.
Cream
Adds fat and richness, giving the sauce a smooth, silky texture.

“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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes