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
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.
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.
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Capers + olivetop 3% of all pairsAroma overlapstrongMentioned together1,688 recipes
Shared aroma: coumarin (sweet, hay).
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Sauce + caperstop 11% of all pairsAroma overlapmoderateMentioned together678 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sauce + olivetop 20% of all pairsAroma overlaplowMentioned 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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