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Sauce

Hartshorne Catsup for Sea-stores II

A thick sauce made from anchovies, wine, and spices, reduced to a ketchup-like consistency.

From the Wikibooks Cookbook · 11 ingredients
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Why it works: Shallot and horseradish match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 376 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Hartshorne Catsup for Sea-stores II

Ingredients

Directions

  1. Combine anchovies, shallots, horseradish, mace, white wine, red wine, water, lemon, anchovy liquor, cloves, and peppercorns in a saucepan.

  2. Boil until reduced to 1 quart, then strain and cool.

Nutrition, whole recipe (rough)

298Calories
31 gProtein
10 gFat
16 gCarbs

Counts 5 of 9 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Anchovy100g210
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Lemonjuice of 1 lemon (48ml)12
Clove1 tsp ground (2g)7
Horseradishnot in our table0
Macenot in our table0
Waternot in our table0
Liquornot 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 Wikibooks Cookbook.

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. Shallot + horseradishtop 1% of all pairs
    Smell alikestrong
    Cooked together376 recipes

    Shared aroma: coumarin (sweet, hay).

  2. White wine + red winetop 1% of all pairs
    Smell alikestrong
    Cooked together97 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Shallot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Anchovies
Break down during boiling to give the ketchup its savory, salty depth.
Shallots
Add aromatic sweetness and body to the liquid as they cook down.
Red wine
Adds acidity and color, and its tannins and sugars deepen the flavor as it reduces.
White wine
Adds acidity and lightens the flavor while helping the liquid reduce.

The step that matters

Boil until reduced to 1 quart. Boiling concentrates the liquid and flavors, so the ketchup stays thin enough to pour yet gains depth. Reducing too little leaves it weak and watery; reducing too far makes it harsh and overly salty.

Swap the mace

How well each one fits the dish's main ingredients (shallot, horseradish, white wine, red wine, lemon, anchovy, clove):

  1. Thymefits better
  2. Capersfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against shallot, horseradish, white wine, red wine, lemon, anchovy, clove. 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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