Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Pudding Sauce
Ingredients
Directions
In a bowl, cream together the sugar, butter, and flour.
Add the beaten egg white and mix well.
Stir in the boiling water and mix until smooth.
Flavor to taste.
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.
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- White sugar
- Adds sweetness and helps cream with the butter for a smooth base.
- Butter
- Adds fat and richness, giving the sauce a silky mouthfeel.
- Flour
- Thickens the sauce as its starch swells in the hot liquid.
- Egg white
- Adds body and a lighter texture to the sauce.
- Boiling water
- Dissolves the sugar and heats the starch so the sauce thickens and pours.
The step that matters
Stir in the boiling water and mix until smooth. Flour clumps if it is not evenly dispersed in the liquid. Mixing thoroughly while the water is hot lets the starch separate and swell evenly, so the sauce thickens without lumps.
“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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