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Sauce

Brochard Sauce, for Cold Meat,

A sauce made from shallots, mustard, anchovies, vinegar, sweet oil, pepper, salt, lemon rind, and cayenne essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Shallot and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 859 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Brochard Sauce, for Cold Meat,

Ingredients

Directions

  1. Combine minced shallots, made mustard, pounded anchovies, vinegar, sweet oil, black pepper, salt, and lemon rind in a bowl, then mix well and bottle the sauce.

  2. Add a few drops of Cayenne essence for extra flavor.

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. Shallot + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together859 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Shallots
Add a sharp, aromatic onion flavor that brightens the sauce.
Made mustard
Adds sharpness and helps emulsify the oil into the vinegar.
Anchovies
Contribute a deep, savory saltiness that rounds out the sauce.
Vinegar
Provides the acidity that gives the sauce its tang.
Sweet oil
Adds richness and a smooth, silky body.

Swap the lemon

How well each one fits the dish's main ingredients (shallot, mustard, vinegar, pepper):

  1. Limefits better
  2. Avocadofits about as well
  3. Lemonthe original
  4. Cherryfits less well

Fit is the average pairing score against shallot, mustard, vinegar, pepper. 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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