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Milk Sauce

Milk sauce made with sugar, milk, butter, egg, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Milk Sauce

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Milk Sauce

Ingredients

Directions

  1. Cream the sugar and butter together.

  2. Add the well-beaten egg to the mixture.

  3. Boil the cinnamon in the milk.

  4. Pour the hot milk over the mixture, stirring continuously.

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.

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.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + cinnamontop 15% of all pairs
    Smell alikemoderate
    Cooked together17,784 recipes

    Shared aroma: anethole (sweet, anise).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Butter
Adds richness and a smooth, creamy texture to the sauce.
Egg
Thickens the sauce as it heats and adds richness to the body.
Milk
Forms the liquid base of the sauce and carries the cinnamon flavor.
Sugar
Sweetens the sauce and helps cream smoothly with the butter.

The step that matters

Pouring the hot milk into the mixture. Adding hot liquid to egg too quickly can scramble the egg. Pouring slowly while stirring continuously gently warms the egg so the sauce thickens smoothly instead of curdling.

“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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