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Sauce

Foaming Sauce

A sauce made by folding boiled sugar syrup with fruit juice into stiff egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Foaming Sauce

Ingredients

Directions

  1. Beat the egg whites to a stiff froth.

  2. Dissolve the sugar in a little water and bring it to a boil.

  3. Stir in the fruit juice and then fold in the beaten egg whites.

  4. Serve immediately.

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. Egg + sugartop 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

Egg whites
Beaten into a stiff froth, they trap air and give the sauce its light, airy foam.
Sugar
Dissolves into the boiled syrup, adding sweetness and helping the foam hold its shape.
Fruit juice
Adds flavour and acidity to the sauce.

The step that matters

Folding in the beaten egg whites. Stirring rather than folding deflates the stiff foam, so the sauce loses its lightness. Fold gently and quickly, then serve straight away before the foam collapses.

“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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