Name: Oyster Sauce
Ingredients: lemon juice; mace; white pepper

Why it works: Mace and white pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,695 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Oyster Sauce

Ingredients

lemon juice
mace
white pepper

Directions

Open the oysters, strain the liquor, put it in saucepan with butter rolled in flour; when melted add the oysters and a little cream. As soon as it boils add lemon juice; beaten mace and white pepper may be used.

Nutrition, whole recipe (rough)

18Calories

1 gProtein

0 gFat

5 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
Mace	not in our table	0

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

By Margaret Brown. Recipe from a historical cookbook (Project Gutenberg).

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.

Mace + white peppertop 9% of all pairs

Smell alikemoderate

Cooked together1,695 recipes

Shared aroma: myrcene (balsamic, herbaceous).
Lemon + white peppertop 16% of all pairs

Smell alikelow

Cooked together1,658 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Lemon + macetop 18% of all pairs

Smell alikemoderate

Cooked together6,315 recipes

Shared aroma: alpha-pinene (pine, turpentine).