Why it works: White wine and brandy work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 620 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
White Wine Sauce
Ingredients
Directions
Make the wine base
Combine the white wine and water in a pot.
Boil for a few minutes, then strain through a sieve.
Boil the strained liquid again and skim off any impurities.
Bottle and preserve
Allow to cool, then bottle, cork, and seal.
For longer preservation, add a glass of brandy.
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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White wine + brandytop 9% of all pairsSmell alikemoderateCooked together620 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- White wine
- Provides the main flavor and acidity that defines the sauce.
- Brandy
- Adds alcohol that helps preserve the liquid for longer storage.
“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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