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Sauce

Creamy Sauce

A smooth sauce made by creaming butter with powdered sugar and cream and adding wine, served hot or cold.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Creamy Sauce

Ingredients

Directions

  1. Cream the butter.

  2. Add the sugar slowly.

  3. Heat in the wine.

  4. Just before serving, add the cream.

  5. Or, add the cream and wine together and cook over hot water till smooth and creamy, but not enough to melt the batter.

Nutrition, whole recipe (rough)

100Calories
0 gProtein
5 gFat
13 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

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

By Norton, Caroline Trask. 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Powdered sugar
Dissolves into the liquid to add sweetness and a smooth, fine texture.
Cream
Adds fat for richness and a silky, smooth mouthfeel.

The step that matters

Cooking the cream and wine over hot water. Gentle, indirect heat lets the cream thicken smoothly. Too much heat can make the cream's fat separate or curdle, and it can melt the batter, so the mixture should be warmed only until smooth and creamy.

“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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