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Sauce

Teufflb Sauce

A creamy sauce made with butter, flour, cream, chicken stock, paprika, and chopped truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Teufflb Sauce

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan.

  2. Add the flour and stir constantly.

  3. Gradually pour in the cream and chicken stock while stirring.

Season and finish

  1. Season with salt and paprika.

  2. Stir in the chopped truffles.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Butter and flour 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

Butter
Adds fat and richness, and carries flavour through the sauce.
Flour
Thickens the sauce as its starch swells in the hot butter and liquid.
Cream
Adds richness and a smooth, velvety texture.
Chicken stock
Provides the savoury liquid base that the sauce is built on.
Chopped truffles
Contributes the distinctive earthy aroma that defines the sauce.

The step that matters

Gradually pour in the cream and chicken stock while stirring. Adding liquid slowly while stirring lets the flour and butter mixture disperse evenly. Pouring it in all at once can leave lumps of starch that do not smooth out.

“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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