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Sauce

Sauce Galli

A tomato-based sauce with butter, Worcestershire sauce, lemon juice, onion, garlic, bay leaf, green pepper, salt, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Sauce Galli

Ingredients

Directions

Make the tomato pulp

  1. Cook the onion, garlic, bay leaf, and clove with the tomato until the tomato is well reduced.

  2. Rub the mixture through a strainer to obtain 1 cup of pulp.

Finish the sauce

  1. Brown the butter in a pan until rich.

  2. Add the tomato pulp, Worcestershire sauce, lemon juice, and previously parboiled green pepper.

  3. Season with salt and cayenne 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 their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

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

What each ingredient does

Butter
Browning in the pan adds a rich, nutty aroma and fat that carries the flavour of the sauce.
Tomato puree
Forms the body of the sauce and provides its main tomato flavour and moisture.
Worcestershire sauce
Adds savoury depth and a tangy, fermented note to the tomato base.
Green pepper
Contributes a fresh, vegetal bitterness and some texture to the finished sauce.

The step that matters

Rub the mixture through a strainer. Pressing the cooked tomato through a strainer removes skins and seeds and sets the amount of pulp. Too little pressing leaves a coarse, uneven texture, and the measured cup of pulp determines how the sauce turns out.

Swap the clove

How well each one fits the dish's main ingredients (butter, sauce, lemon, onion, tomato, garlic, pepper):

  1. Parsleyfits better
  2. Thymefits better
  3. Corianderfits better
  4. Clovethe original

Fit is the average pairing score against butter, sauce, lemon, onion, tomato, garlic, pepper. 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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