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Sauce

Feuit Sauces

A sauce made by extracting fruit juice, sweetening it, adding wine or lemon juice, and thickening with cornstarch or flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Feuit Sauces

Ingredients

Directions

Prepare the juice

  1. Extract the juice from the fruit by boiling or pressing it through a sieve.

  2. If fresh fruit is out of season, use juice from canned fruit.

Sweeten and thicken

  1. Sweeten the juice to taste.

  2. Add a splash of wine or lemon juice.

  3. Thicken the mixture with a little cornstarch or flour.

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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Wine + flourtop 28% of all pairs
    Smell alikelow
    Cooked together6,435 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

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

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

What each ingredient does

Fruit juice
Provides the main flavour and liquid base of the sauce.
Sugar
Adds sweetness to balance the tartness of the fruit juice.
Wine or lemon juice
Adds acidity that brightens the flavour of the fruit.
Cornstarch or flour
Thickens the liquid into a sauce as its starch swells with heat.

The step that matters

Thicken the mixture with a little cornstarch or flour.. Starch granules only swell and thicken the liquid when heated, so the sauce must be brought to a simmer after adding it. Mixing the starch into a small amount of cold liquid first helps prevent lumps.

“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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