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Sauce

Sauce Galli

A tomato-based sauce with butter, Worcestershire sauce, lemon juice, onion, garlic, bay leaf, cloves, green pepper, salt, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Sauce Galli

Ingredients

Directions

Make the tomato base

  1. Cook the onion, garlic, bay leaf, and cloves with the tomato puree until you have 1 cup of pulp.

Finish the sauce

  1. In a separate pan, brown the butter until rich.

  2. Add the tomato pulp, Worcestershire sauce, lemon juice, and parboiled green pepper to the browned butter.

  3. Season with salt and cayenne to taste.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  3. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 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

Butter
Browns in the pan to add a rich, nutty flavor and fat to the sauce.
Tomato puree
Forms the body of the sauce and supplies its main tomato flavor.
Worcestershire sauce
Adds savory depth and a tangy, fermented note to the sauce.
Lemon juice
Adds acidity that brightens the rich butter and tomato flavors.

The step that matters

Brown the butter until rich. Butter browns through the Maillard reaction and milk-solid caramelization, which produce nutty flavor. Browning too far turns the milk solids bitter, so watch the color closely and remove it from heat when it is a deep golden brown.

Swap the clove

How well each one fits the dish's main ingredients (butter, sauce, lemon, onion, tomato, garlic, pepper):

  1. Parsleyfits better
  2. Thymefits better
  3. Corianderfits better
  4. Clovethe original

Fit is the average pairing score against butter, sauce, lemon, onion, tomato, garlic, 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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