Skip to main content
Sauce

Meat Glaze, in a Hurry

A quick glaze for veal made with butter, water, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Meat Glaze, in a Hurry

Ingredients

Directions

Make the glaze

  1. Fry the veal in a small pan over low heat with the butter until browned.

  2. Remove the pan from heat and stir in the water.

  3. Add pepper and salt, then return to heat and stir until it thickens.

  4. Strain the mixture into a pot.

Apply

  1. Apply the glaze with a brush.

  2. Allow to dry before adding more coats if needed.

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal
Provides the meaty flavor base and dissolves into the liquid to form the glaze.
Butter
Carries the browning of the veal and adds richness to the glaze.
Water
Dissolves the browned meat juices and thins the mixture into a brushable liquid.

The step that matters

Add pepper and salt, then return to heat and stir until it thickens. The glaze thickens as the reduced meat juices and gelatin concentrate when heated and stirred. Stirring keeps it from sticking or scorching on the pan base, which would give a burnt flavor.

“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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes