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A Good Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and egg match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and 118,511 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

  1. Beat the butter until creamy.

  2. Add the sugar and mix well.

  3. Separate the egg; beat the yolk and white separately, then add them to the mixture.

  4. Flavor to taste.

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 aroma chemistry they share, and how many recipes mention both.

  1. Butter + eggtop 8% of all pairs
    Aroma overlapstrong
    Mentioned together118,511 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Sugar + buttertop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together98,096 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 10% of all pairs
    Aroma overlapstrong
    Mentioned together122,252 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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