Skip to main content
Sauce

Queen's Sauce

A savoury sauce thickened with breadcrumbs and enriched with almonds, egg yolks, cream and roasted fowl breast.

From the Wikibooks Cookbook · 8 ingredients
Jump to recipe ↓

Why it works: Almond and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,130 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Queen's Sauce

500 ml

Ingredients

Directions

Make the sauce

  1. Place the gravy into a saucepan.

  2. Simmer the gravy, stirring the breadcrumbs into it until thickened.

  3. Add the almonds, egg yolks, fowl breast, and cream, then mix well until combined.

  4. Place onto a simmer.

Season and serve

  1. Add salt and pepper to serve.

Nutrition, whole recipe (rough)

597Calories
20 gProtein
13 gFat
98 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Almond1 almond (1.2g)7
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

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. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  2. Almond + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,566 recipes

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

  3. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Almond + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

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

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

White breadcrumbs
Absorb liquid and swell, thickening the gravy into a body-rich sauce.
Almonds
Add body and a nutty flavour, with fine particles that give the sauce a smooth texture.
Egg yolks
Enrich the sauce and thicken it gently as they heat, adding richness and smoothness.
Cream
Adds fat for richness and a silkier, rounder mouthfeel.
Fowl breast
Supplies the roasted meat and savoury flavour that the sauce is built around.

The step that matters

Keep the sauce at a gentle simmer once the egg yolks go in. Egg yolks thicken through gentle heat. If the sauce boils after they are added, the yolks can scramble and curdle, leaving the sauce grainy instead of smooth.

Swap the almond

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

  1. Walnutfits about as well
  2. Pistachiofits about as well
  3. Chestnutfits about as well
  4. Almondthe original

Fit is the average pairing score against egg, cream, 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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes