Skip to main content
Dessert

Strawberry Sauce

A cold sauce made from butter, sugar, mashed strawberries, and whipped egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Strawberry Sauce

Ingredients

Directions

Make the sauce

  1. Cream together the butter and sugar.

  2. Add the beaten egg white, whipped to a very stiff froth.

  3. Mix in the thoroughly mashed strawberries.

Serve

  1. Serve cold.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Butter
Creams with sugar to give the sauce a soft, rich body.
Sugar
Sweetens the sauce and helps cream with the butter to hold air.
Strawberries
Provide the main fruit flavour, colour and moisture to the sauce.
Egg white
Whipped to a stiff froth, it adds airy lightness to the sauce.

The step that matters

Adding the whipped egg white. Egg white must be whipped to a very stiff froth so it holds air. If it is under-whipped or deflated when folded in, the sauce loses its light, airy texture and becomes dense.

“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.

More strawberry sauce recipes

Raspberry 3 See all 69 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes