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Sauce

On Names

A sauce made from Seville orange rind, butter, flour, stock, and seasonings.

From an old cookbook · modernised transcription
By Chevalley de Rivaz, Victor · From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Orange and clove are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,987 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

On Names

Ingredients

Directions

Prepare the rind

  1. Pare off as thin as you can the yellow rind of two Seville oranges.

  2. Cut the rinds into very thin shreds.

  3. Boil the shredded rinds in water for five minutes.

Make the sauce

  1. Melt a piece of butter in a saucepan.

  2. Mix a tablespoonful of flour into the melted butter and stir until it begins to colour.

  3. Add a gill of stock, pepper, and salt to taste.

  4. Add the juice of the oranges and a good pinch of powdered loaf sugar.

  5. Put in the boiled rinds.

  6. Stir the sauce until it boils.

Nutrition, whole recipe (rough)

781Calories
16 gProtein
23 gFat
130 gCarbs
What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Orange1 medium (131g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Nutmeg1 tsp ground (2.2g)12
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Cayenne1 tsp (1.8g)6
Thyme1 tsp dried (1.4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

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

By Chevalley de Rivaz, Victor. 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. Orange + clovetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,987 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Walnut + parsleytop 7% of all pairs
    Smell alikestrong
    Cooked together865 recipes

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

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

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

  5. Walnut + clovetop 9% of all pairs
    Smell alikestrong
    Cooked together1,592 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Flour
Thickens the sauce when cooked with melted butter, giving it body.
Butter
Forms the fat base for the roux and adds richness to the sauce.
Seville oranges
Supply the juice for acidity and the shredded rind for bitter aroma.
Powdered loaf sugar
Balances the sharp acidity of the orange juice with sweetness.

The step that matters

Stir the flour into the butter until it begins to colour. Cooking flour in butter forms a roux that thickens the sauce; stopping too early leaves a raw floury taste, while overcooking darkens the colour and weakens thickening power.

Swap the orange

How well each one fits the dish's main ingredients (walnut, butter, flour, sugar, cream, clove, parsley):

  1. Vanillafits better
  2. Lemonfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against walnut, butter, flour, sugar, cream, clove, parsley. 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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