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Sauce

Butter Sauce

A simple sauce made by melting butter, browning flour, and adding water until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Butter Sauce

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Butter Sauce

Ingredients

Directions

  1. Melt the butter in a saucepan over medium heat.

  2. Stir in the flour and cook until the flour is lightly browned.

  3. Gradually add the water, stirring constantly until the sauce thickens.

  4. For a richer sauce, stir in 1 to 2 ounces of butter just before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Adds richness and flavour, and gives the sauce a smooth, glossy mouthfeel.
Flour
Thickens the sauce as it cooks with the liquid, forming a smooth roux.
Water
Forms the liquid base that the cooked flour thickens into a sauce.

The step that matters

Gradually add the water, stirring constantly. Adding liquid slowly while stirring keeps the starch dispersed, so the flour thickens the sauce smoothly without lumps.

“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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