Skip to main content
Main

Cooked Marinade

A savory liquid made by cooking onions, carrots, celery, parsley, herbs, butter, water, vinegar, claret, salt, and pepper, then strained and cooled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Cooked Marinade

Ingredients

Directions

Make the marinade

  1. Melt the butter or clarified beef dripping in a stewpan.

  2. Add the minced vegetables and herbs, and fry until colored.

  3. Moisten with warm water and vinegar, then bring to a boil for 2 minutes.

  4. Add claret, salt, and pepper, then strain the mixture and let it cool.

  5. Remove the fat from the cooled mixture and use it.

Marinate and cook

  1. Marinate the cutlets overnight in the mixture before cooking.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Onion
Its aromatic sugars and flavor compounds build the savory base of the marinade.
Carrot
Adds natural sweetness and body to the marinade as it fries and simmers.
Vinegar
Its acidity tenderizes the cutlets and sharpens the flavor of the marinade.
Claret
Adds wine flavor and acidity that deepen the marinade's character.
Butter or clarified beef dripping
Carries the frying of the vegetables and adds richness to the base.

The step that matters

Frying the vegetables until colored. Browning the minced onion, carrot, and celery develops sweet, roasted flavors through the Maillard reaction. Pale vegetables leave the marinade tasting flat and raw.

Swap the onion

How well each one fits the dish's main ingredients (carrot, celery, parsley, butter, vinegar, pepper):

  1. Capsicumfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against carrot, celery, parsley, butter, 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.

You might also like

Carrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipesCelery StewCelery Stew25 recipesCelery CroquettesCelery Croquettes16 recipes