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Cold Sauce for Puddings

A cold sauce made from butter, sugar, egg white, wine, and citrus juice for puddings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Wine and lemon are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,157 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Cold Sauce for Puddings

Oven, in the book's wordsA quick oven

Ingredients

Directions

  1. Beat the butter and sugar until very white.

  2. Add the egg white and mix well.

  3. Slowly add the wine while stirring.

  4. Season with fresh lemon or orange juice to taste.

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. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Butter
Creams with sugar to create a light, airy base for the sauce.
Sugar
Sweetens the sauce and helps butter whip to a pale, light texture.
Egg white
Adds structure and body, helping the sauce hold together smoothly.
Wine
Adds liquid and flavor, thinning the sauce while staying balanced with sugar.

The step that matters

Slowly add the wine while stirring. Adding liquid too quickly can cause the butter mixture to separate or turn grainy. Adding it slowly and stirring lets the emulsion stay smooth and cohesive.

Swap the lemon

How well each one fits the dish's main ingredients (butter, sugar, egg, wine):

  1. Vanillafits better
  2. Lemonthe original
  3. Applefits about as well
  4. Figfits about as well

Fit is the average pairing score against butter, sugar, egg, wine. Candidates are from the same food group and used in at least 100 recipes.

“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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