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Sauce

Cream Sauce

A simple sauce made with butter, flour, cream, and seasonings, optionally flavored with horseradish for fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Cream Sauce

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Cream Sauce

Ingredients

Directions

  1. In a saucepan, cream together the butter and flour over gentle heat.

  2. Add the parsley, grated onion, pepper, salt, and nutmeg; mix well.

  3. Pour in the cream or milk and bring to a boil.

  4. Let it simmer for 15 minutes.

  5. If serving with fresh fish, add a little horseradish.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + horseradishtop 6% of all pairs
    Smell alikestrong
    Cooked together562 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + horseradishtop 7% of all pairs
    Smell alikestrong
    Cooked together1,784 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Butter
Melts with flour to form a roux that thickens the sauce and adds richness.
Flour
Thickens the sauce by absorbing liquid once cooked with the butter.
Cream or milk
Forms the liquid base of the sauce and provides body and richness.

The step that matters

Bring to a boil, then simmer. Flour needs to be heated fully in the liquid to thicken and lose its raw taste. Boiling and then simmering gently for the full time lets the starch swell and the sauce set smoothly without scorching.

Swap the horseradish

The recipe marks horseradish as optional. How well each one fits the dish's main ingredients (butter, flour, cream, parsley, onion, pepper, nutmeg):

  1. Shallotfits better
  2. Chivefits better
  3. Leekfits better
  4. Horseradishthe original

Fit is the average pairing score against butter, flour, cream, parsley, onion, pepper, nutmeg. 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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Whipped 47for Fish 21Mushroom 19Fish 18Lemon 18Horseradish 16 See all 209 →

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