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Sauce

Maitre D'hotel Sauce

A sauce made from béchamel, lemon juice, seasoning, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and parsley are a kitchen classic. They rank in the top 13% of all ingredient pairs, and 6,693 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

The recipe

Ingredients

Directions

  1. Combine béchamel sauce, lemon juice, and chopped seasoning in a saucepan.

  2. Heat gently, stirring until well mixed.

  3. Garnish with parsley 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 aroma chemistry they share, and how many recipes mention both.

  1. Sauce + parsleytop 13% of all pairs
    Aroma overlaplow
    Mentioned together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lemon + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,036 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Sauce + lemontop 20% of all pairs
    Aroma overlaplow
    Mentioned together6,598 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

Béchamel sauce
Forms the creamy base that gives the sauce its body and smooth texture.
Lemon juice
Adds acidity that brightens the rich, creamy sauce.

The step that matters

Heat gently, stirring until well mixed. Béchamel is thickened with starch, which can scorch on the pan bottom or turn lumpy if heated too fast. Gentle heat and constant stirring keep the sauce smooth and evenly warmed.

“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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