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Tender Goose Saute

"Marinated goose breast cooked on the stove top for hours with butter, celery and onions. Tender! Also good with green peppers."

By allrecipes · From Open Recipes · 5 ingredients
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Tender Goose Saute

Why it works: Celery and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 18,518 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓

Tender Goose Saute

4 servings
Prep10 min
Cook3 hr

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

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. Celery + oniontop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sauce + buttertop 15% of all pairs
    Aroma overlaplow
    Mentioned together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + oniontop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sauce + oniontop 19% of all pairs
    Aroma overlaplow
    Mentioned together10,474 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + celerytop 23% of all pairs
    Aroma overlaplow
    Mentioned together2,360 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter share little aroma chemistry, yet 15,338 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

Flavor stand-ins for the celery

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

  1. Capersbetter flavor fit
  2. Garlicbetter flavor fit
  3. Parsleybetter flavor fit
  4. Celerythe original

Fit is the average pairing score against sauce, butter, onion. 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).