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Sauce

Asparagus Sauce, Por Lamb Chops

A sauce made from boiled asparagus, veal gravy, egg yolks, butter, lemon juice, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Asparagus and lemon work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 704 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Asparagus Sauce, Por Lamb Chops

Ingredients

Directions

Prepare the asparagus

  1. Wash the asparagus well and drain it.

  2. Boil the asparagus in salted water for 10 to 15 minutes until tender.

  3. Drain the asparagus thoroughly in a hot strainer.

Finish the sauce

  1. At the moment of serving, mix the asparagus with the thickened veal gravy and egg yolks, seasoning with salt and cayenne or white pepper.

  2. Alternatively, mix the asparagus with melted butter and add lemon juice.

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. Asparagus + lemontop 6% of all pairs
    Smell alikemoderate
    Cooked together704 recipes

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

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  3. White pepper + lemontop 16% of all pairs
    Smell alikelow
    Cooked together1,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  5. Asparagus + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together1,338 recipes

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

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

What each ingredient does

Young asparagus
Provides the main flavour and the body of the sauce once cooked and puréed or chopped.
Thickened veal gravy
Adds savoury depth and body to the sauce.
Egg yolks
Enriches the sauce and helps it thicken and become smooth when gently heated.
Good melted butter
Adds richness and a silky texture as an alternative base for the asparagus.

The step that matters

Mix the asparagus with the egg yolks at the moment of serving. Egg yolks thicken when heated but can scramble if they get too hot or sit too long. Adding them at the moment of serving, with the asparagus still hot, lets them warm gently and keeps the sauce smooth.

Swap the white pepper

How well each one fits the dish's main ingredients (asparagus, veal, egg, butter, lemon):

  1. Tarragonfits better
  2. Parsleyfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against asparagus, veal, egg, butter, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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