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Raw Peanut Milk Gravy

A gravy made from raw peanut milk, salt, an egg yolk, and water to adjust consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peanut and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,048 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Raw Peanut Milk Gravy

Ingredients

Directions

  1. Cook the peanut milk in a double boiler for 1 hour or more.

  2. Add salt to taste.

  3. Stir in the well-beaten egg yolk.

  4. If too thick, thin with water to achieve the right consistency.

  5. Do not cook long after adding the egg to prevent curds.

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. Peanut + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together1,048 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Peanut + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together1,351 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Peanut milk
Forms the body of the gravy and carries its rich, nutty flavour.
Egg yolk
Thickens the gravy as it heats and enriches its texture.

The step that matters

Do not cook long after adding the egg. Egg yolk proteins set when heated, so prolonged cooking after the egg goes in can tighten the sauce and form curds. Keep the heat gentle and finish promptly.

Swap the peanut

How well each one fits the dish's main ingredients (milk, egg):

  1. Pecansfits better
  2. Cocoafits better
  3. Peasfits better
  4. Peanutthe original

Fit is the average pairing score against milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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