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Sauce

A Marinade for Collared Meats

A thin oatmeal-based sauce seasoned with salt, wine, and pepper, boiled and cooled before adding to collared meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: White wine and white pepper work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 407 recipes. Both carry methyl butyrate, which smells fruity, apple. The science ↓

A Marinade for Collared Meats

Ingredients

Directions

Make the marinade

  1. Make a thin water-gruel with oatmeal.

  2. Season it well with coarse sea salt.

  3. Add ½ cup of white wine and ½ teaspoon of white pepper.

  4. Boil the mixture for 30 minutes.

Cool and add the collar

  1. Allow it to cool before adding the collar.

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. White wine + white peppertop 20% of all pairs
    Smell alikelow
    Cooked together407 recipes

    Shared aroma: methyl butyrate (fruity, apple).

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

What each ingredient does

Oatmeal
Thickens the liquid into a gruel that clings to the meat and adds body.
White wine
Adds acidity and aroma that brighten the meat's flavour.

The step that matters

Cool the marinade before adding the collar. Hot liquid begins to cook the surface of raw meat and can partly set it before it has absorbed the seasoning. Letting the marinade cool keeps the meat raw and lets the flavours penetrate evenly.

“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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