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Sauce

Cukkv Sauce

A savory curry sauce built on onion, lean ham, stock and curry powder, finished with egg yolk and cream.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Cukkv Sauce

Ingredients

Directions

Make the sauce

  1. Chop 1 medium onion and brown it in a saucepan with 1 tablespoon butter.

  2. Add 1 tablespoon finely chopped lean ham, 1/4 of a branch of celery and 1/4 of a green pepper both chopped, 1 clove and 1/4 dozen black peppers. Mix thoroughly and cook 5 minutes.

  3. Season with 1/2 teaspoon salt, 1/2 tablespoon flour and 1 teaspoon curry powder. Mix well, and add 1 cup soup stock or boiling water.

  4. Simmer for 20 minutes, stirring occasionally.

Finish and serve

  1. Beat up the yolk of 1 egg with 1 tablespoon cream, add it and let get scalding hot.

  2. Strain and serve hot.

Nutrition, whole recipe (rough)

530Calories
35 gProtein
37 gFat
14 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Pork100g cooked242
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Soupnot 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 Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Clove + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Onion
Browned in butter to build a sweet, savory base for the sauce.
Flour (in the method)
Thickens the sauce as it cooks with the stock.
Egg yolk
Enriches and thickens the sauce when heated, adding body and richness.
Cream
Adds richness and a smoother, silkier mouthfeel to the sauce.
Curry powder
Provides the warm, aromatic spice flavour that defines the sauce.

The step that matters

Adding the egg yolk and cream. Once the yolk is added, the sauce must be heated gently until hot but not boiled. Egg proteins set when overheated, which can curdle the sauce and leave it grainy.

Swap the clove

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

  1. Parsleyfits better
  2. Nutmegfits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against butter, ham, cream, onion, egg, 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.

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