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Sauce

Drawn Butter Sauce

A sauce made by mixing butter and flour, then cooking with water or stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Drawn Butter Sauce

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Drawn Butter Sauce

Ingredients

Directions

  1. In a bowl, rub together the butter and flour until well combined.

  2. Place the mixture in a saucepan with the water or stock.

  3. Cover the saucepan and set it in a larger pot of boiling water.

  4. Stir the saucepan continuously until the sauce is thoroughly mixed.

  5. Remove from heat and do not let it boil.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Provides fat and rich flavor, and emulsifies into the sauce as it melts.
Flour
Thickens the butter and water into a smooth, pourable sauce.
Water or stock
Forms the liquid base that the butter and flour thicken into sauce.

The step that matters

Keep the sauce from boiling. Once the sauce boils, the butter can separate and the flour-thickened liquid can turn grainy or break. Gentle, indirect heat with constant stirring keeps it smooth and cohesive.

“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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