Name: Shallot, for Venison
Ingredients: 1 pint shallots; Salt; Good melted butter or gravy

Why it works: Shallot and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Shallot, for Venison

Ingredients

1 pint shallots
Salt
Good melted butter or gravy

Directions

Prepare

Remove the skin from the shallots.
Boil the shallots in salted water for 5 minutes.
Drain the first water and add more boiling water.
If a mild sauce is desired, change the water until the shallots are fully cooked.
Add enough salt to flavor.

Serve

Drain thoroughly and serve with melted butter or gravy.

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.

Shallot + buttertop 17% of all pairs

Smell alikemoderate

Cooked together4,426 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Shallots: Provide the main vegetable, becoming tender and mild as they cook in water.
Butter: Adds richness and moisture to the cooked shallots.

“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.