Why it works: Potato and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 8,303 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
The recipe
Ingredients
Directions
Prepare the Maitre d'Hotel sauce as per the recipe provided elsewhere.
Flavor the sauce with lemon juice, pepper, and coarse sea salt.
Slice the cold potatoes and add them to the sauce.
Simmer for five minutes, then dish and serve.
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 aroma chemistry they share, and how many recipes mention both.
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Potato + peppertop 5% of all pairsAroma overlapstrongMentioned together8,303 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Lemon + peppertop 2% of all pairsAroma overlapstrongMentioned together27,039 recipes
Shared aroma: 2-nonenal (fatty, green).
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Potato + lemontop 7% of all pairsAroma overlapstrongMentioned together2,229 recipes
Shared aroma: 2-nonenal (fatty, green).
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Potato + saucetop 14% of all pairsAroma overlaplowMentioned together1,072 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sauce + peppertop 17% of all pairsAroma overlaplowMentioned together15,299 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Sauce and pepper share little aroma chemistry, yet 15,299 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the lemon
How well each one fits the dish's main ingredients (potato, sauce, pepper):
- Limebetter flavor fit
- Lemonthe original
- Mangoabout as good a flavor fit
Fit is the average pairing score against potato, sauce, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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