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Sauce

Oriental Sauce

A curry-flavored American sauce made by reducing the sauce and adding cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Oriental Sauce

Ingredients

Directions

  1. In a saucepan, combine 1 pint of American Sauce and curry powder to taste.

  2. Heat the mixture and reduce it to one-third of its original volume.

  3. Remove from heat and stir in ½ cup of cream.

  4. Serve as you would American Sauce.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

American sauce
Forms the base of the sauce, providing most of its body and savory flavor.
Cream
Adds richness and a smoother, milder texture to the reduced sauce.

“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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