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Sauce

Drawn Butter Sauces

A simple sauce made by melting butter or beef fat, adding flour, water, salt, pepper, and optional butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Drawn Butter Sauces

Ingredients

Directions

Make the sauce

  1. In a saucepan, melt the butter or beef fat over medium heat until it boils.

  2. Add the flour and stir as it cooks for a minute.

  3. Gradually add the water, stirring continuously.

  4. Season with salt and pepper.

Finish and serve

  1. For added flavor, mix in the optional butter just before serving.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 or beef fat
Carries the flavor and forms the fat base for the roux.
Flour
Thickens the sauce when cooked briefly with the fat.
Water
Forms the liquid that the flour thickens into a smooth sauce.

The step that matters

Adding the water gradually while stirring. Adding liquid slowly and stirring constantly lets the flour disperse evenly in the fat and liquid. This prevents lumps and gives a smooth, consistent sauce.

“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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