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Sauce

Supreme Sauce

A velouté sauce enriched with mushrooms and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Supreme Sauce

Ingredients

Directions

  1. Simmer the Velouté Sauce with the prepared mushrooms for 30 minutes.

  2. Strain and pass through a tammy (fine sieve).

  3. Add the cream and reheat before serving.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Sauce + mushroomtop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Velouté sauce
Forms the base of the sauce and gives it body and thickness.
Mushrooms
Add earthy savoury flavour to the sauce as they simmer.
Cream
Adds richness and a smooth, silky texture to the finished sauce.

The step that matters

Reheating after adding the cream. Cream-based sauces can separate or turn grainy if they boil hard. Reheat gently and keep the sauce below a rapid boil so it stays smooth and glossy.

“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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