Skip to main content
Sauce

Maple Sauce

A sauce made with powdered maple sugar, water, egg whites, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
Maple Sauce

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Maple Sauce

Ingredients

Directions

Make the syrup

  1. In a saucepan, combine powdered maple sugar and water.

  2. Boil until the mixture can thread from a fork.

Finish the sauce

  1. Slowly pour the hot syrup onto the stiffly beaten egg whites while stirring continuously.

  2. Finally, fold in the cream.

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.

Photo for illustrative purposes only · Contact us to use it

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Powdered maple sugar
Provides the sweetness and maple flavour, and dissolves into the syrup that gives the sauce its body.
Egg whites
Whipped to stiff foam, they give the sauce its light, airy structure.
Cream
Adds richness and fat, softening the sauce's texture.

The step that matters

Pouring the hot syrup onto the egg whites. Pour slowly while stirring continuously. Hot syrup poured too fast can cook the egg whites unevenly or deflate the foam, and a steady stream lets the whites warm gradually and stay airy.

“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.

More maple sauce recipes

for Ice Cream 6 See all 11 →

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes