Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Strawberry Sauce
Ingredients
Directions
Whip the cream until light.
Crush the strawberries finely and sweeten to taste.
Combine the whipped cream and crushed strawberries, and beat well together.
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Whipped into air bubbles, it gives the sauce a light, airy texture.
- Fresh strawberries
- Provide fruit flavour and colour, and their juice adds moisture to the sauce.
- Sugar
- Sweetens the strawberries and balances their natural tartness.
The step that matters
Combine the whipped cream and crushed strawberries, and beat well together.. Beating the cream too far can make it grainy or turn it to butter, and folding gently keeps the air in the cream so the sauce stays light.
“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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