Breast of Veal Stewed

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. White wine + mushroomtop 5% of all pairs
   Smell alikemoderate
   Cooked together1,765 recipes

   Shared aroma: ethyl octanoate (fruity).

2. Butter + mushroomtop 7% of all pairs
   Smell alikemoderate
   Cooked together12,525 recipes

   Shared aroma: trans-2-decenal (waxy, orange).

3. White wine + buttertop 9% of all pairs
   Smell alikemoderate
   Cooked together5,083 recipes

   Shared aroma: ethyl octanoate (fruity, wine).

4. Lemon + carrottop 9% of all pairs
   Smell alikestrong
   Cooked together3,351 recipes

   Shared aroma: trans-2-nonenal (cardboard, fatty).

5. Carrot + mushroomtop 10% of all pairs
   Smell alikemoderate
   Cooked together2,796 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

Veal breast

Provides the meat that becomes tender during slow simmering in the stock.

Flour

Thickens the sauce so it clings to the meat instead of running thin.

Butter

Carries the browned flour, adding a nutty aroma and richer flavour to the sauce.

White wine

Adds acidity that brightens the sauce and balances the richness of the meat and butter.

Stock

Forms the cooking liquid that gives the sauce its body and savoury base.

Pickled mushrooms

Add a tangy, acidic note and their juice contributes extra sharpness to the finished sauce.

The step that matters

Swap the lemon

How well each one fits the dish's main ingredients (veal, white wine, ham, carrot, flour, butter, mushroom):

1. Lemonthe original
2. Applefits about as well
3. Plumfits less well
4. Grapefits less well

Fit is the average pairing score against veal, white wine, ham, carrot, flour, butter, mushroom. Candidates are from the same food group and used in at least 100 recipes.