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Broiled Tomatoes with Sauce

Broiled tomatoes topped with a creamy sauce made from egg yolks, butter, vinegar, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Vinegar and mustard are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Broiled Tomatoes with Sauce

Ingredients

Directions

Make the sauce

  1. Rub together the butter, pounded yolks, cayenne, salt, mustard, and sugar.

  2. Beat the mixture hard.

  3. Add vinegar.

  4. Heat to a boil.

  5. Gradually pour this mixture onto the beaten eggs and whip to a smooth cream.

  6. Set the sauce in hot water while you broil the tomatoes over clear coals.

Serve

  1. Place the broiled tomatoes on a hot dish and pour the scalding dressing over them.

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. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Tomato + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,482 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Tomato + vinegartop 16% of all pairs
    Smell alikemoderate
    Cooked together5,063 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Tomatoes
Provide the main body of the dish, which is broiled until heated through and softened.
Hard-boiled egg yolks
Are pounded into the butter to give the sauce a thick, rich body.
Raw eggs
Are beaten and whipped with the hot mixture to thicken it into a smooth cream.
Butter
Adds richness and fat, giving the sauce a smooth, mellow texture.
Vinegar
Adds acidity that sharpens the flavour of the rich sauce.

The step that matters

Gradually pour the hot mixture onto the beaten eggs. Adding the hot mixture slowly while whipping gently warms the raw eggs so they thicken into a smooth cream. Pouring too fast can scramble the eggs into lumps.

Swap the tomato

How well each one fits the dish's main ingredients (egg, butter, vinegar, sugar, mustard):

  1. Horseradishfits better
  2. Shallotfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against egg, butter, vinegar, sugar, mustard. 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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