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Fish Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Egg and mustard are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 9,210 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fish Sauce

Ingredients

Directions

  1. Make a smooth drawn butter.

  2. Mix in the finely cut pickle.

  3. Add the salad dressing and mix well until combined.

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. Egg + mustardtop 28% of all pairs
    Smell alikemoderate
    Cooked together9,210 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

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