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Spanish Mackerel, Maitre d'Hotel Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Spanish mackerel and sauce share more aroma than cooks usually use. They rank in the top 10% of all ingredient pairs, and cooks put them together in 5 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Spanish Mackerel, Maitre d'Hotel Sauce

Ingredients

Directions

  1. Broil the Spanish mackerel until cooked through.

  2. Serve with Maitre d'Hotel sauce drizzled on top.

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. Spanish mackerel + saucetop 10% of all pairs
    Smell alikestrong
    Cooked together5 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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