Why it works: Celery and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 2,360 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Celery with Dutch Sauce
Ingredients
Directions
Prepare and cook
Pare the celery heads and cut them into lengths.
Boil the celery in salted water until tender.
Drain off all the water.
Serve
Pour Dutch sauce over the celery before serving.
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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Celery + saucetop 23% of all pairsSmell alikelowCooked together2,360 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Celery heads
- Forms the main body of the dish and becomes tender when boiled.
- Dutch sauce
- Adds richness and flavour over the cooked celery.
The step that matters
Drain off all the water. Celery left wet after boiling dilutes the sauce and makes it run thin, so draining well lets the sauce coat the stalks.
“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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