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Dessert

Lemon or Orange Butter

A butter flavored with lemon or orange syrup, thickened with egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lemon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Lemon or Orange Butter

Ingredients

Directions

  1. In a saucepan, combine egg yolks and lemon or orange syrup.

  2. Add butter and stir over low heat.

  3. Cook until the mixture thickens, stirring constantly.

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. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Egg yolks
Thicken the mixture as they cook and give it a rich, smooth body.
Butter
Adds fat for a silky texture and a rich mouthfeel to the finished sauce.
Lemon or orange syrup
Provides the sweet citrus flavour that defines the sauce.

The step that matters

Cooking until thickened. Egg yolks thicken through gentle heat, and if they get too hot they can scramble. Stirring constantly over low heat keeps the mixture smooth and evenly thickened.

Swap the lemon

How well each one fits the dish's main ingredients (egg, butter):

  1. Lemonthe original
  2. Vanillafits about as well
  3. Coconutfits about as well
  4. Raspberryfits less well

Fit is the average pairing score against egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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