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Sauce

Creamy Sauce

A sweet sauce made by creaming butter and sugar, adding white wine, and heating until it boils.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Creamy Sauce

Ingredients

Directions

  1. In a bowl, cream together the butter and sugar.

  2. Add the white wine and mix well.

  3. Transfer the mixture to a saucepan and heat until it comes to a boil.

  4. Remove from heat; the sauce will be light and creamy.

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. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + white winetop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Butter
Adds richness and fat, giving the sauce a smooth, rich mouthfeel.
Sugar
Sweetens the sauce and helps it become light and creamy when creamed with butter.
White wine
Adds acidity and aroma, brightening the sauce's flavour.

The step that matters

Creaming the butter and sugar. Beating butter with sugar traps air in the fat, which is what makes the sauce light and creamy. Under-creaming leaves a dense, grainy texture.

“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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