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Sauce

Pikante Bruine Saus

A spicy brown sauce made with smoked ham, herbs, stock, flour, and tomato.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Pikante Bruine Saus

Time15 minutes

Ingredients

Directions

Make the sauce

  1. Fry the cubed lean smoked ham together with the herbs in a lidded pot on low heat.

  2. Add the flour and let it brown, stirring all the while.

  3. Add the hot stock in small amounts at a time, stirring all the while, bringing the liquid to the boil in between.

  4. Add the pureed tomato and leave the sauce to simmer for another 15 minutes in a lidded pot.

Finish and season

  1. Put the sauce through the sieve.

  2. Add some meat extract, soy sauce, or meat drippings to taste.

Nutrition, whole recipe (rough)

912Calories
44 gProtein
27 gFat
120 gCarbs

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Soy Sauce1 tbsp (15ml)9
Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Meatnot in our table0
Drippingnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Flour
Browned with the fat, it forms a roux that thickens the stock into a smooth sauce.
Butter
Provides the fat for frying and carries flavor into the roux.
Stock
Forms the liquid base of the sauce, thinned gradually into the roux.
Lean smoked ham
Fried with the herbs to release smoky, savory flavor into the fat.
Pureed tomato
Adds acidity and color, rounding out the sauce during simmering.

The step that matters

Adding the hot stock gradually. Adding liquid in small amounts while stirring keeps the roux smooth. Adding it all at once lets lumps form, because flour clumps before it disperses evenly.

Swap the onion

How well each one fits the dish's main ingredients (butter, ham, flour, carrot, parsley, thyme, pepper):

  1. Parsnipfits better
  2. Shallotfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against butter, ham, flour, carrot, parsley, thyme, pepper. 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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