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Meat and Fish Sauces

A collection of sauces for meat and fish, including a vinegar-based sauce, a game marinade, and a butter‑nasturtium sauce.

From an old cookbook · modernised transcription
By Landmarks Club · From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Olive and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 29,779 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Meat and Fish Sauces

Ingredients

Directions

Make the mayonnaise

  1. Mix the yellows perfectly with a little salt and vinegar.

  2. Turn very regularly and always the same way while pouring in little by little ten large spoonfuls of very fresh olive oil and one of vinegar.

  3. If well made, the sauce becomes thick and nearly white.

  4. Mustard and finely chopped fines herbes may be added according to taste.

  5. Make this sauce in a cool place and set it on ice for one or two hours.

Make the marinade

  1. Pour into a saucepan one bottle of white wine, one pint of vinegar, one quart water, one handful of peppercorns, four bay leaves, two lumps sugar, a slice or two of carrot, one onion, a root of parsley.

  2. Boil up well.

  3. Turn in an earthen vessel.

  4. Marinate all game at least two days before cooking, turning at least twice a day.

Make the butter sauce

  1. Take about six ounces of butter, cut into small bits in a saucepan, and one small glass of water mixed with a little flour to make a stiff batter.

  2. Pour this over the butter, hold the saucepan over hot fire, shaking quickly around until the butter is melted.

  3. Let it just boil up and then take from the fire.

  4. Thicken with nasturtium seeds that have been pickled simply by standing in cold vinegar.

Nutrition, whole recipe (rough)

344Calories
2 gProtein
25 gFat
24 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Mustard1 tsp (5g) yellow3
Bay Leaf1 leaf (0.6g)2
Waternot in our table0
Saucenot 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.

By Landmarks Club. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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. Olive + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

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

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Corn + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together2,502 recipes

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

  4. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Egg yolks (in the method)
Emulsify the oil and vinegar, giving the sauce its thick body.
Olive oil
Forms the rich fat base that thickens the sauce as it is whisked in.
Butter
Melts into the sauce, adding richness and smooth body.
White wine
Adds acidity and flavour to the marinade.
Vinegar (in the method)
Adds sharp acidity to the emulsion and marinade, balancing richness.

The step that matters

Adding the oil. Oil must be poured in slowly while whisking steadily in one direction. Adding it too fast breaks the emulsion, so the sauce will not thicken.

Swap the onion

How well each one fits the dish's main ingredients (pepper, corn, butter, sauce, olive, white wine, sugar):

  1. Capsicumfits better
  2. Tomatofits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against pepper, corn, butter, sauce, olive, white wine, sugar. 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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