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Sauce for Boiled Tongue or Fish

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sauce for Boiled Tongue or Fish

Ingredients

Directions

  1. In a bowl, mix the salt, pepper, mustard, and paprika.

  2. Add the whole eggs and olive oil, and beat until well combined.

  3. Cook the mixture over boiling water, stirring constantly, until thick.

  4. If too thick, add cream to thin it out.

  5. For the cream sauce, gradually pour the hot white sauce over the beaten egg yolks, stirring constantly until thick.

  6. Alternatively, stir a little cold water into the beaten yolks and mix into the gravy.

  7. Add wine for flavor if desired.

  8. Serve hot over cooked green peas, asparagus, fish, meat, or poultry.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Olive + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  4. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

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

Swap the mustard

How well each one fits the dish's main ingredients (egg, olive, pepper, vinegar, sauce, wine):

  1. Capsicumfits better
  2. Tomatofits better
  3. Mustardthe original
  4. Shallotfits about as well

Fit is the average pairing score against egg, olive, pepper, vinegar, sauce, wine. Candidates are from the same food group and used in at least 100 recipes.

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