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Sauce

Cabdinal Sauce

A creamy fish sauce made with béchamel, fish fumet, truffle essence, cream, and red lobster butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and lobster are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cabdinal Sauce

Ingredients

Directions

Make the sauce

  1. Boil the Béchamel sauce in a saucepan.

  2. Add the fish fumet and truffle essence.

  3. Reduce the mixture by a quarter.

Finish and serve

  1. Just before serving, stir in the cream and red lobster butter.

  2. Pour the sauce over the dish.

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. Sauce + lobstertop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + lobstertop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Béchamel sauce
Its starch thickens the liquid and gives the sauce body.
Fish fumet
Adds savory seafood flavor and liquid, which concentrates as the sauce reduces.
Truffle essence
Adds a concentrated aroma that carries the sauce's flavor.
Cream
Adds richness and a smooth, silky mouthfeel.
Red lobster butter
Adds fat and rich lobster flavor that coats the palate.

The step that matters

Stirring in the cream and lobster butter. Adding dairy and butter at the end, off the boil, keeps them from separating or turning greasy, and preserves their fresh 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.

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