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Ceeam Sauce

A thickened milk-based sauce with tomato ketchup, butter, salmon juice, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Ceeam Sauce

Ingredients

Directions

Make the sauce

  1. Combine milk, flour, tomato ketchup, and butter in a saucepan.

  2. Cook over medium heat, stirring until thickened.

Finish and serve

  1. Add salmon juice, salt, and pepper to taste.

  2. Just before serving, whisk in the egg.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Milk
Forms the liquid base of the sauce, which thickens as it heats.
Flour
Starch thickens the milk into a smooth, body-rich sauce when heated.
Butter
Adds fat for richness and a smooth, silky mouthfeel.
Tomato ketchup
Adds sweetness, acidity, and color to the sauce.
Egg
Adds richness and can lightly thicken the sauce when whisked in.

The step that matters

Whisking in the egg. Egg proteins thicken and enrich a sauce, but if the sauce is very hot they can scramble into specks. Adding the egg at the end, just before serving, and whisking it in smoothly helps keep the sauce creamy.

Swap the tomato

How well each one fits the dish's main ingredients (milk, flour, ketchup, butter, salmon, pepper, egg):

  1. Chivefits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Tomatothe original

Fit is the average pairing score against milk, flour, ketchup, butter, salmon, pepper, egg. 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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