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Sauce

Orange Sauce

A sauce made from Espagnole sauce, orange juice, orange rind, and cherry wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and cherry work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 689 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Orange Sauce

Ingredients

Directions

  1. In a saucepan, combine 1 pint of Espagnole sauce with the juice of 2 oranges and the grated rind of 1 orange.

  2. Add a little cherry wine and simmer for a few minutes.

  3. Serve warm.

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. Orange + cherrytop 7% of all pairs
    Smell alikemoderate
    Cooked together689 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Orange + winetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,046 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cherry + winetop 16% of all pairs
    Smell alikemoderate
    Cooked together423 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Sauce + cherrytop 30% of all pairs
    Smell alikelow
    Cooked together245 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + winetop 32% of all pairs
    Smell alikelow
    Cooked together1,936 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Espagnole sauce
Forms the savoury base and body of the sauce.
Orange juice
Adds bright acidity and fruity sweetness that balance the rich sauce.
Orange rind
Adds fragrant citrus oils for aroma and a fresher flavour.
Cherry wine
Adds fruity depth and a little acidity to the sauce.

Swap the orange

How well each one fits the dish's main ingredients (sauce, cherry, wine):

  1. Plumfits better
  2. Grapefits better
  3. Peachfits better
  4. Orangethe original

Fit is the average pairing score against sauce, cherry, 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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