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Sauce

Financiere Sauce

A sauce made with sherry, butter, glaze, mushrooms, and brown sauce, boiled for ten minutes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sherry and mushroom are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,176 recipes. Both carry 2-methoxy-4-methylphenol, which smells smoky, clove. The science ↓

Financiere Sauce

Ingredients

Directions

  1. Mix all ingredients together.

  2. Boil for ten minutes.

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. Sherry + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Sherry + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce 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

Sherry
Adds acidity and a wine-based aroma that deepens the sauce's flavour.
Butter
Adds fat and richness, giving the sauce a smoother, rounder texture.
Glaze
Adds sweetness and gloss, and helps thicken the sauce as it reduces.
Brown sauce
Forms the savoury base of the sauce, supplying most of its body and flavour.

“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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