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Dessert

Strawberry Sauce

A simple sauce made by creaming butter and sugar, then adding crushed strawberries and folded egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Strawberry Sauce

Ingredients

Directions

  1. In a bowl, cream the butter and sugar together until smooth.

  2. Stir in the crushed strawberries.

  3. Gently fold in the beaten egg white until well combined.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Butter
Creams with the sugar to add richness and a smooth, soft texture.
Sugar
Creams with the butter and adds sweetness to the sauce.
Crushed strawberries
Provide the fruit flavor and moisture for the sauce.
Egg white
Folded in to lighten the sauce and add a little airy structure.

The step that matters

Gently fold in the beaten egg white. Folding keeps the air bubbles in the beaten egg white intact, so the sauce stays light. Vigorous stirring deflates the foam and makes the texture dense.

“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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