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Sauce

Fruit Juice Sauce

A sauce made by mixing nut butter, sugar, corn starch, water, and fruit juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and corn are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Fruit Juice Sauce

Ingredients

Directions

  1. Cream the nut butter and sugar together.

  2. Stir in the corn starch mixed with cold water.

  3. Cook the mixture until thick.

  4. Add the fruit juice and mix well.

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. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 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

Nut butter
Provides fat and body, giving the sauce its rich, creamy base.
Sugar
Adds sweetness and helps balance the flavour of the nut butter.
Corn starch
Thickens the liquid as it heats, as starch swells and sets.
Fruit juice
Adds fruity flavour and some acidity to the finished sauce.

The step that matters

Cook the mixture until thick. Cornstarch only thickens fully once heated and held near a simmer, as its granules swell and gelatinize. Undercooked starch leaves the sauce thin and tasting raw.

“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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