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Sauce

Common Sauce

A sauce made with melted butter and walnut catsup or pickle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Butter and walnut are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 6,832 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Common Sauce

Ingredients

Directions

  1. Melt the butter in a saucepan.

  2. Stir in the walnut catsup or pickle until well combined.

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. Butter + walnuttop 15% of all pairs
    Smell alikemoderate
    Cooked together6,832 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

Butter
Adds richness and a smooth, rounded mouthfeel to the sauce.
Walnut catsup or pickle
Adds tangy, savoury depth that cuts through the richness of the butter.

“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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