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Brown Sauce Piquante

A sauce made with brown sauce, pickles, capers, and olives.

From an old cookbook · modernised transcription
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Why it works: Capers and olive match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 1,688 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

Brown Sauce Piquante

Ingredients

Directions

  1. Combine 1 cup of brown sauce with 1 teaspoon each of chopped pickles, capers, and olives in a bowl. Ensure the teaspoons are rounded full.

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 aroma chemistry they share, and how many recipes mention both.

  1. Capers + olivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,688 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Sauce + caperstop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + olivetop 20% of all pairs
    Aroma overlaplow
    Mentioned together5,568 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

Brown sauce
Forms the base of the sauce and supplies most of its savory, tangy flavor.
Pickles
Add sharp acidity and a briny bite that cuts through the richness of the sauce.
Capers
Contribute a sharp, briny, slightly tangy punch that brightens the sauce.
Olives
Add briny saltiness and a savory depth that rounds out the 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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