Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Strawberry Sauce
Ingredients
Directions
Crush the strawberries until thin.
Add sugar to sweeten and beat until light and frothy.
Fold in the egg white beaten to a stiff froth.
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.
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked 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
- Strawberries
- Provide the main fruit flavour, colour and body of the sauce.
- Sugar
- Sweetens the sauce and helps stabilise the beaten foam.
- Egg white
- Whipped to a stiff froth, it lightens the sauce and gives it an airy texture.
The step that matters
Folding in the egg white. Whipped egg white traps air in its protein network. Stirring it in vigorously knocks that air out, so fold gently to keep the sauce light and frothy.
“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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