Mushroom Sauce

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. Parsley + peppertop 2% of all pairs
   Smell alikestrong
   Cooked together34,122 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

2. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

3. Onion + parsleytop 9% of all pairs
   Smell alikemoderate
   Cooked together25,843 recipes

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

4. Corn + milktop 10% of all pairs
   Smell alikemoderate
   Cooked together6,955 recipes

   Shared aroma: hexanal (green, grassy).

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

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

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

What each ingredient does

Butter

Enriches the sauce and carries flavour while the flour cooks into a roux.

Flour

Thickens the sauce into a smooth, body-rich base.

Milk

Adds creaminess and mild sweetness to the sauce.

Mushrooms (in the method)

Provide the main earthy flavour and savoury texture of the sauce.

Swap the onion

How well each one fits the dish's main ingredients (butter, parsley, flour, pepper, corn, milk, egg):

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

Fit is the average pairing score against butter, parsley, flour, pepper, corn, milk, egg. Candidates are from the same food group and used in at least 100 recipes.