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Sauce

Brawn Sauce

A mustard-based sauce with sugar, oil, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Brawn Sauce

Ingredients

Directions

  1. In a bowl, mix the mustard and moist sugar until combined.

  2. Add the oil and vinegar, stirring until the sauce is smooth.

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. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Mustard + sugartop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Mustard
Adds sharp flavour and helps emulsify the oil and vinegar into a smooth sauce.
Oil
Provides fat, giving the sauce richness and a smooth, silky texture.
Vinegar
Adds acidity that brightens the sauce and balances the richness of the oil.
Moist sugar
Adds sweetness that balances the sharpness of the mustard and vinegar.

The step that matters

Add the oil and vinegar, stirring until smooth. Oil and vinegar naturally separate, so the sauce must be stirred thoroughly while the oil is added to form a stable, smooth emulsion rather than a greasy, split mixture.

“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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