Skip to main content

Brown Celery Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Celery and chicken are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,375 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Brown Celery Sauce

Ingredients

Directions

  1. Scrape the back of each celery stalk to remove coarse fibers.

  2. Cut the celery into pieces about the size of halved chestnuts.

  3. Boil the celery pieces in salted water or stock until tender, about 20 to 30 minutes.

  4. Drain the celery and add it to the chicken or turkey gravy.

  5. Let the mixture simmer to meld the flavors.

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. Celery + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

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

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes