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Bavigote Sauce

A sauce made with onion, carrot, thyme, bay leaf, clove, mace, horseradish, butter, vinegar, brown sauce, broth and currant jelly, served with hare or venison.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Thyme and clove match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,108 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Bavigote Sauce

Ingredients

Directions

Make the sauce

  1. In a saucepan, melt the butter and sauté the onion, carrot, thyme, bay leaf, clove, mace, and horseradish for a few minutes.

  2. Add the vinegar, brown sauce, and broth; bring to a boil and skim off any foam.

  3. Stir in the currant jelly until melted, then strain the sauce through a fine sieve.

Serve

  1. Serve with any meat or poultry, especially hare or venison.

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. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Butter
Adds fat and richness, and helps the aromatics soften and flavour the sauce.
Brown sauce
Provides the main savoury base and colour of the sauce.
Vinegar
Adds acidity that brightens the rich, savoury flavours.
Currant jelly
Adds sweetness and body, balancing the sharpness of the vinegar.
Broth
Adds liquid that thins the sauce and carries its flavour.
Horseradish
Contributes a sharp, pungent aroma that fades somewhat with heat.

The step that matters

Skim off any foam after bringing to a boil. Foam rising during boiling carries impurities and fine particles that can cloud the sauce and taint its flavour. Removing it keeps the sauce clear and clean-tasting before straining.

Swap the mace

How well each one fits the dish's main ingredients (onion, carrot, thyme, clove, horseradish, butter, vinegar):

  1. Parsleyfits better
  2. Allspicefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against onion, carrot, thyme, clove, horseradish, butter, vinegar. 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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