Why it works: Arrowroot and sauce work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 133 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Tapp Sauce Gravy for Made Dishes
Ingredients
Directions
Thicken the seasoned stock with arrowroot or cornflour.
Add 1 tablespoon of tapp sauce to every cup of thickened stock.
Pour the hot gravy over chicken, veal, beef, prawn cutlets, or any other made dishes.
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.
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Arrowroot + saucetop 23% of all pairsSmell alikemoderateCooked together133 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
- Seasoned stock
- Forms the liquid base that the thickener and sauce turn into gravy.
- Arrowroot or cornflour
- Thickens the stock into a glossy gravy as it heats.
- Tapp sauce
- Adds savoury flavour to the thickened stock.
“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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