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Sauce

Brandy Sauce

A sweet sauce made with butter, sugar, brandy, lemon juice, nutmeg, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Brandy Sauce

Ingredients

Directions

  1. Cream together the butter and powdered sugar until smooth.

  2. Mix in the lemon brandy, lemon juice, and grated nutmeg.

  3. Slowly stir the mixture into the boiling water.

  4. Let it simmer for a moment, then pour into a warm sauce tureen.

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 + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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
Creamed with sugar, it adds richness and a smooth, rounded texture to the sauce.
Powdered sugar
Dissolves easily into the butter and adds sweetness with a fine, smooth texture.
Lemon brandy
Adds alcohol-based aroma and a sharp, fruity flavour that carries the sauce.
Lemon juice
Adds acidity that brightens the sweetness and balances the rich butter.

The step that matters

Stirring the butter mixture into the boiling water. Adding the butter mixture slowly and stirring constantly helps it disperse evenly into the hot water, so it blends into a smooth sauce rather than separating into greasy lumps.

Swap the nutmeg

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

  1. Cinnamonfits better
  2. Parsleyfits about as well
  3. Nutmegthe original
  4. Tarragonfits about as well

Fit is the average pairing score against butter, sugar, lemon. 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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