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Celery Sauce

A sauce made from celery, white stock, white sauce, and salt, served with boiled chicken or turkey.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and celery are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 2,360 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Celery Sauce

Ingredients

Directions

Prepare the celery

  1. Cut the celery into small pieces.

  2. Place the celery in a saucepan with the white stock.

  3. Cover and cook gently until tender.

Finish the sauce

  1. Chop the cooked celery finely.

  2. Add the white sauce and bring to a boil.

Serve

  1. Serve with boiled chicken or turkey.

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. Sauce + celerytop 23% of all pairs
    Smell alikelow
    Cooked together2,360 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Celery
Provides the main flavour and bulk, softening and releasing its taste as it cooks.
White stock
Adds savoury liquid that cooks the celery gently and carries its flavour into the sauce.
White sauce
Forms the creamy base that gives the finished sauce its body and smooth texture.

The step that matters

Cover and cook gently until tender. Gentle heat softens the celery's fibres evenly without boiling away the stock. Cooking too hard can leave the celery stringy or reduce the liquid too quickly.

“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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