Skip to main content
Main

Caviare Saute

Sautéed caviar served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Caviare Saute

Ingredients

Directions

Make the caviar

  1. Melt the butter in a chafing dish or frying pan over high heat.

  2. Add the caviare and stir until heated through.

  3. Season with red pepper to taste and squeeze in the lemon juice.

Serve

  1. Serve the caviare on small squares or crescents of buttered toast.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Caviare
Is the main ingredient, heated gently so it warms through and keeps its texture.
Butter
Adds richness and fat, carrying flavor and helping the caviare warm evenly in the pan.
Lemon juice
Adds acidity that brightens the rich, salty flavor of the caviare.

The step that matters

Add the caviare and stir until heated through. Caviar is delicate and high heat or long cooking can make the eggs firm and tough and dull their flavor. Warm it only until it is heated through.

“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

Lemon SauceLemon Sauce236 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes