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Indian

Anchovy Sauce

From an old cookbook · modernised transcription
From a historical cookbook · 4 ingredients
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Why it works: Butter and anchovy are a kitchen classic. They rank in the top 6% of all ingredient pairs, and 3,672 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

The recipe

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe.

Recipe from a historical cookbook.

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 aroma chemistry they share, and how many recipes mention both.

  1. Butter + anchovytop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together3,672 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Butter + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + flourtop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 8% of all pairs
    Aroma overlaplow
    Mentioned together76,993 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Anchovy + flourtop 15% of all pairs
    Aroma overlaplow
    Mentioned together1,733 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

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