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Sauce

Maple Sauce

A simple sauce made from maple sugar, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Maple Sauce

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 ↓

Maple Sauce

Ingredients

Directions

  1. In a saucepan, combine maple sugar and butter.

  2. Mix in the flour until well combined.

  3. Season to taste and bring to a boil.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Maple sugar
Provides the sweetness and the maple flavour that defines the sauce.
Butter
Adds fat for richness and a smooth, glossy mouthfeel.
Flour
Thickens the sauce as it heats, giving it body.

The step that matters

Bring to a boil. Flour needs to reach a boil to fully thicken the sauce; stopping early can leave it thin or with a raw floury taste.

“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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