Skip to main content
Sauce

Indian Sauce

A sauce made with brown sauce, chopped greens, capsicums, gherkins, chives, mixed pickles, pickled walnut, curry paste, and Worcestershire sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Capsicum and walnut match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,113 recipes. Both carry 3-ethyl-2,5-dimethylpyrazine, which smells roasted, nutty. The science ↓

Indian Sauce

Ingredients

Directions

  1. In a saucepan, combine ½ pint of Brown Sauce with all the chopped ingredients.

  2. Add the curry paste and Worcestershire sauce.

  3. Bring the mixture to a boil for 1 minute.

  4. Serve immediately.

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. Capsicum + walnuttop 6% of all pairs
    Smell alikestrong
    Cooked together1,113 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  2. Chive + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together119 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Capsicum + chivetop 9% of all pairs
    Smell alikemoderate
    Cooked together695 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sauce + capsicumtop 15% of all pairs
    Smell alikelow
    Cooked together7,011 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + chivetop 20% of all pairs
    Smell alikemoderate
    Cooked together461 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

Brown sauce
Forms the base of the sauce, providing most of the liquid and savoury body.
Curry paste
Adds spice and aroma that flavours the whole sauce.
Worcestershire sauce
Adds savoury depth and tang through fermented and acidic flavour notes.
Gherkins
Add acidity and a sharp, pickled crunch to the sauce.

Swap the walnut

How well each one fits the dish's main ingredients (sauce, capsicum, chive):

  1. Sesamefits better
  2. Chestnutfits better
  3. Beansfits better
  4. Walnutthe original

Fit is the average pairing score against sauce, capsicum, chive. 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.

More indian sauce recipes

East 3 See all 9 →

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