Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Kerriesaus
Ingredients
Directions
Make the sauce like the Lichte uiensaus, but sauté the curry powder together with the onion.
Put through a sieve.
Add salt and some warm boiled milk to taste.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Beef + oniontop 7% of all pairsSmell alikemoderateCooked together17,092 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Beef + milktop 12% of all pairsSmell alikemoderateCooked together3,759 recipes
Shared aroma: 1-hexanal (fruit).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 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
- Flour
- Thickens the sauce as its starch swells in the hot butter and liquid.
- Butter
- Carries the fat-soluble curry flavour and gives the sauce a smooth, rich mouthfeel.
- Curry powder
- Provides the main aroma and flavour, released when its spices bloom in fat.
- Onion
- Adds savoury sweetness as it softens and browns in the butter.
- Water or beef stock
- Forms the liquid base that the flour thickens into a sauce.
The step that matters
Sautéing the curry powder with the onion. Curry spices release their aroma best when gently heated in fat. Overheating or scorching them makes the sauce taste bitter and burnt, so keep the heat moderate and stir constantly.
Swap the onion
How well each one fits the dish's main ingredients (beef, butter, flour, milk):
- Potatofits better
- Leekfits about as well
- Chivefits about as well
- Onionthe original
Fit is the average pairing score against beef, butter, flour, milk. 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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