Name: Gigot a LA Proven^ale
Ingredients: Leg of mutton; Garlic; Bretonne sauce

Why it works: Garlic and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 5,007 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Gigot a LA Proven^ale

Ingredients

Leg of mutton
Garlic
Bretonne sauce

Directions

Insert strips of garlic into the leg of mutton.
Roast the leg of mutton until cooked through.
Serve with Bretonne sauce.

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.

Garlic + saucetop 22% of all pairs

Smell alikelow

Cooked together5,007 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Mutton + garlictop 23% of all pairs

Smell alikelow

Cooked together673 recipes

Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).
Mutton + saucetop 25% of all pairs

Smell alikelow

Cooked together1,087 recipes

Shared aroma: decanoic acid (soapy, waxy).