Why it works: Butter and parsley are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 28,543 recipes mention both. Both carry trans-2-hexenal, which smells green, leafy. The science ↓
The recipe
Ingredients
Contains: egg, milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: fish
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the butter
In a bowl, mix the butter, lemon juice, parsley, pepper, and salt until well combined.
Serve and warm
Spread the mixture over hot broiled meat or fish.
Place the dish in a 350°F (175°C) oven for a few minutes to allow the butter to penetrate the meat.
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 aroma chemistry they share, and how many recipes mention both.
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Butter + parsleytop 8% of all pairsAroma overlapmoderateMentioned together28,543 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Lemon + parsleytop 1% of all pairsAroma overlapstrongMentioned together14,036 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Parsley + peppertop 2% of all pairsAroma overlapstrongMentioned together34,118 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Lemon + peppertop 2% of all pairsAroma overlapstrongMentioned together27,039 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + buttertop 8% of all pairsAroma overlapstrongMentioned together118,511 recipes
Shared aroma: nonanal (fat, citrus).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Adds richness and carries the flavour, melting into the hot meat or fish.
- Lemon juice
- Adds acidity that brightens the rich butter and cuts its heaviness.
- Parsley
- Adds a fresh, green aroma and flavour to the butter.
The step that matters
Spreading the butter over hot food. The butter should be spread while the meat or fish is hot, so it melts and soaks in rather than sitting cold on the surface. Well-combined butter also spreads more evenly and melts more uniformly.
“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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