Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Sweet Sauces for Puddings
Ingredients
Directions
Stir the butter with a fork until light and creamy.
Add the powdered sugar and beat for 1-2 minutes.
Just before serving, stir in the boiling starch and your choice of flavoring using an egg whisk.
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.
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Butter + brandytop 15% of all pairsSmell alikemoderateCooked together5,127 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Sugar + brandytop 19% of all pairsSmell alikelowCooked together11,939 recipes
Shared aroma: beta-damascenone (apple, rose).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Creams with the sugar to create a light, smooth base for the sauce.
- Powdered sugar
- Sweetens the sauce and dissolves smoothly into the creamed butter for a fine texture.
- Boiling starch
- Thickens the sauce as it is stirred in while hot, giving it body.
The step that matters
Stirring in the boiling starch just before serving. Starch thickens when heated and keeps thickening as it cools, so adding it too early or letting the sauce sit can make it gluey or stiff. Stirring it in at the last moment keeps the texture smooth and pourable.
“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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