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Sauce

Brown Sauce

A simple sauce made by browning butter and flour, then adding stock and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Brown Sauce

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Brown Sauce

Ingredients

Directions

  1. Melt the butter in a small saucepan.

  2. Add the flour and stir until it turns brown.

  3. Gradually add boiling stock until the sauce reaches a cream-like consistency.

  4. Season with salt and pepper 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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Carries the flour and adds richness and a rounded flavour to the sauce.
Flour
Thickens the sauce as it cooks with the butter and browns for colour and nutty flavour.
Stock
Liquid that hydrates the cooked flour and butter, giving the sauce its body and savoury base.

The step that matters

Browning the flour. Cooking the flour in butter until it turns brown develops nutty, toasted flavour and colour. Stopping too early leaves a pale, raw-tasting sauce, while burning gives bitterness. Stir constantly for even colour.

“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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