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Sauce

Sauce Supreme

A sauce made from Allemande sauce, butter, stock, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sauce Supreme

Ingredients

Directions

Make the sauce

  1. Prepare Allemande sauce as directed.

  2. Add butter and stock to the sauce.

  3. Stir and bring to a boil immediately.

Finish and serve

  1. Squeeze in a few drops of lemon juice.

  2. 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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Sauce + lemontop 30% of all pairs
    Smell alikelow
    Cooked together6,598 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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

Allemande sauce
Forms the thickened base that gives the dish its body and main flavour.
Butter
Adds richness and a glossy texture when melted into the sauce.
Stock
Adds liquid that loosens the sauce and carries savoury flavour.

The step that matters

Bringing the sauce to a boil. Once butter is added, a hard boil can make the emulsion break, leaving the sauce greasy and separated. Stirring steadily and heating just until it is hot and bubbling helps keep the butter blended into the sauce.

Swap the lemon

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

  1. Coconutfits better
  2. Avocadofits better
  3. Peachfits about as well
  4. Lemonthe original

Fit is the average pairing score against sauce, butter. 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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