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Cold Sauce for Puddings

A cold sauce for puddings made with butter, sugar, egg whites, wine, lemon or orange, and a corn starch paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and corn are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,927 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cold Sauce for Puddings

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the first sauce

  1. Beat the butter and sugar until very white.

  2. Add the egg white and mix well.

  3. Slowly add the wine and season with fresh lemon or orange juice. Flavor to taste.

Make the second sauce

  1. For the second sauce, let the corn starch paste cool.

  2. Cream together 1 cup of butter and 1 cup of sugar until soft.

  3. Mix in the egg yolk and then add the cooled paste and beaten egg white. Flavor to taste.

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.

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. Lemon + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

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

  2. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Butter
Creams with sugar to form a soft, smooth base for the sauce.
Sugar
Sweetens the sauce and, creamed with butter, helps it turn light and soft.
Egg white
Beaten in to lighten the sauce and add airy body.
Corn starch paste
Thickens the sauce so it holds body when cold.
Egg yolk
Enriches the sauce and adds richness and body.

The step that matters

Let the corn starch paste cool before adding it. If the starch paste is still hot, it can melt the butter and sugar mixture and cause it to separate or turn greasy. Cooling it first keeps the sauce smooth and thick.

Swap the lemon

How well each one fits the dish's main ingredients (butter, sugar, egg, wine, corn):

  1. Vanillafits better
  2. Figfits about as well
  3. Lemonthe original
  4. Peachfits about as well

Fit is the average pairing score against butter, sugar, egg, wine, corn. 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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