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Sauce

Rum Sauce

A light sauce made with egg whites, powdered sugar, cream, rum, and brandy.

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

Why it works: Rum and brandy are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,058 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Rum Sauce

Ingredients

Directions

  1. Whip the egg whites until stiff.

  2. Gently fold in the powdered sugar, cream, rum, and brandy.

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. Rum + brandytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

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

  4. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

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

What each ingredient does

Egg whites
Whipped into a foam that gives the sauce its light, airy structure.
Powdered sugar
Adds sweetness and helps stabilize the whipped egg white foam.
Cream
Adds richness and a softer, smoother mouthfeel to the foam.
Rum
Contributes the characteristic aroma and flavor of the sauce.
Brandy
Adds warm, fruity aroma and depth of flavor.

The step that matters

Gently fold in the other ingredients. Whipped egg whites trap air in a delicate foam. Vigorous stirring knocks out that air, so the sauce turns dense and loses its lightness. Folding with a broad motion keeps the foam intact.

“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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