Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 124,287 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Cecelia Bart a
Ingredients
Directions
STEWED CHICKEN MUSHROOM GRAVY— Joint stewing chicken, cover with boiling water, add soup greens and onion, season with salt and stew till tender. Remove chicken and strain. To greater part of broth add noodles or rice, boil until noodles are done or rice tender and serve as chicken soup. To remaining stock add dried mushrooms which have been washed, soaked about one hour and chopped fine, boil until mushrooms are cooked, then thicken gravy by adding one heaping tablespoon of flour fried light yellow in one tablespoon of butter. Season with paprika or red pepper and serve with dumplings.
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 aroma chemistry they share, and how many recipes mention both.
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Butter + flourtop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + peppertop 19% of all pairsAroma overlapmoderateMentioned together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + peppertop 21% of all pairsAroma overlapmoderateMentioned together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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