Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Giblet Sauce
Ingredients
Directions
Prepare the giblets
Boil the giblets in salted water until tender.
Chop the boiled giblets quite fine.
Make the sauce
Put a tablespoonful of flour in the pan in which the fowl was roasted. Let the flour brown.
Add, stirring constantly, one cupful of the water the giblets were cooked in.
Season with salt and pepper.
Strain the sauce.
Add the chopped giblets to the strained sauce.
Serve
Serve in a gravy boat.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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.
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.
-
Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Browns in the pan fat and thickens the liquid into a smooth sauce.
- Giblet cooking water
- Supplies the liquid that forms the body of the sauce and carries its flavour.
- Giblets
- Provide the meaty texture and rich flavour that the sauce is built around.
The step that matters
Let the flour brown. Flour cooked in fat until golden loses its raw taste and adds a nutty, roasted flavour. Adding liquid too early leaves the sauce pasty and floury, and browning too far turns it bitter.
“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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