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White Onion Sauce

From an old cookbook · modernised transcription
From a historical cookbook · 5 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 41,516 recipes mention both. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

White Onion Sauce

Ingredients

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 + creamtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + nutmegtop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Onion + buttertop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + nutmegtop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Onion + nutmegtop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together5,371 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

Flavor stand-ins for the nutmeg

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

  1. Garlicbetter flavor fit
  2. Nutmegthe original
  3. Capersabout as good a flavor fit
  4. Celeryabout as good a flavor fit

Fit is the average pairing score against onion, butter, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).