Skip to main content
Sauce

Cream Sauce

A sauce made by dissolving raspberry jelly, mixing with sweet cream, and adding brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Cream Sauce

Why it works: Raspberry and brandy work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 235 recipes. Both carry (z)-hex-3-en-1-ol, which smells freshly cut grass green and herbaceous notes. The science ↓

Cream Sauce

Ingredients

Directions

  1. Place the raspberry jelly in a small bowl and set it in a pan of hot water until it dissolves.

  2. Remove the bowl from the water and stir in the sweet cream until frothy.

  3. Add the brandy and mix well.

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.

Photo for illustrative purposes only · Contact us to use it

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. Raspberry + brandytop 13% of all pairs
    Smell alikemoderate
    Cooked together235 recipes

    Shared aroma: (z)-hex-3-en-1-ol (freshly cut grass green and herbaceous notes).

  2. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Raspberry + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

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

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

What each ingredient does

Raspberry jelly
Provides the fruit flavor and sweetness, and dissolves to make the sauce smooth.
Sweet cream
Adds richness and body, and becomes frothy when stirred into the warm jelly.
Brandy
Adds a warm, aromatic flavor that complements the raspberry.

The step that matters

Dissolving the jelly gently. Heating the jelly in a bowl set over hot water melts it evenly without scorching. If it gets too hot, the flavor can turn dull and the sauce may separate once cream is added.

Swap the raspberry

How well each one fits the dish's main ingredients (cream, brandy):

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Apricotfits about as well
  4. Raspberrythe original

Fit is the average pairing score against cream, brandy. 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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes