Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Universal Sauce
Ingredients
Directions
Make the sauce
Combine stock, white wine, salt, pepper, lemon peel, bay leaf, and lemon juice in a pot.
Let the mixture macerate by the side of the fire for 8 hours.
Serve
Serve the sauce poured over meat, game, fish, or vegetables.
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.
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Pepper + lemontop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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White wine + lemontop 11% of all pairsSmell alikemoderateCooked together3,832 recipes
Shared aroma: myrcene (balsamic, herbaceous).
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White wine + peppertop 15% of all pairsSmell alikemoderateCooked together5,433 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
- White wine
- Adds acidity and a bright, aromatic flavour to the sauce.
- Lemon peel
- Contributes aromatic oils that perfume the liquid during the long steep.
- Stock
- Forms the savoury liquid base that carries the other flavours.
“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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