Name: Parsley Sauce
Ingredients: a few sprigs of parsley; butter

Why it works: Parsley and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Parsley Sauce

Ingredients

a few sprigs of parsley
butter

Directions

Prepare

Tie the parsley sprigs together with a thread.
Boil water and add the tied parsley for 1 minute.

Finish the sauce

Remove the parsley, cut it finely, and add it to melted butter.

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.

Parsley + buttertop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Parsley: Provides the herbal aroma and fresh green flavour that defines the sauce.
Butter: Carries the parsley flavour and gives the sauce a rich, smooth fat base.

“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.