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Sauce

Maplb Sugar Saucb

A thickened maple sugar sauce clarified with egg and finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Maplb Sugar Saucb

Ingredients

Directions

Make the syrup

  1. Combine maple sugar, light brown sugar, and water in a saucepan.

  2. Boil the mixture until it thickens.

Finish the sauce

  1. Whisk in the egg to clarify the syrup.

  2. Strain the mixture.

  3. Melt a small piece of butter in the strained syrup.

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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 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

Maple sugar
Provides the main sweetness and the distinctive maple flavour of the sauce.
Light brown sugar
Adds sweetness and a deeper caramel-like flavour, and helps keep the sauce moist.
Egg
Its proteins set when heated and trap impurities, which straining then removes to clarify the syrup.
Butter
Adds fat for richness, smoothness and a glossy finish.

The step that matters

Whisk in the egg to clarify the syrup. The egg proteins coagulate as the syrup heats and trap cloudy impurities, which straining then removes. Whisking the egg in evenly helps it disperse instead of setting in lumps or scrambling in the hot syrup.

“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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