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Sauce

Oeangb Sauce

A sauce made with orange rind, orange juice, stock, butter, flour, salt, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Oeangb Sauce

Ingredients

Directions

Prepare

  1. Cut the rind of the oranges into very thin strips, then shred.

  2. Parboil the shredded rind in boiling water for 10 minutes, then drain.

Make the sauce

  1. Melt the butter in a saucepan over medium heat.

  2. Add the flour to the melted butter and stir constantly.

  3. Gradually pour in the white stock and orange juice while stirring.

  4. Add the salt, cayenne, and the shredded orange rind.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  4. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + orangetop 21% of all pairs
    Smell alikemoderate
    Cooked together6,821 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the butter and stock into a smooth, lightly bodied sauce.
Butter
Adds richness and carries flavor, and forms the base for the flour.
White stock
Provides the liquid that the flour thickens into the sauce.
Oranges
Supply the juice and rind that give the sauce its orange aroma and flavor.
Lemon juice
Adds acidity that brightens the sauce and balances its richness.

The step that matters

Gradually pour in the white stock while stirring. Flour thickens only when its starch is evenly dispersed in the liquid. Adding the liquid slowly while stirring keeps the starch from clumping into lumps as it thickens.

Swap the orange

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

  1. Raisinfits better
  2. Limefits about as well
  3. Orangethe original
  4. Blueberryfits about as well

Fit is the average pairing score against flour, lemon, butter. 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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