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Sauce

Golden Sauce

A sweet sauce made with butter, powdered sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Golden Sauce

Why it works: Butter and egg 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 ↓

Golden Sauce

Ingredients

Directions

  1. Cream the butter in a bowl.

  2. Gradually beat in the powdered sugar.

  3. Add the egg yolks and beat until very light.

  4. Gently fold in the stiffly beaten egg whites.

  5. Beat the mixture for 5 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 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

Butter
Creaming with sugar traps air and gives the sauce a rich, smooth body.
Powdered sugar
Sweetens the sauce and dissolves smoothly into the creamed butter for a fine texture.
Eggs
Yolks add richness and emulsify, while whites add airy lightness when folded in.

The step that matters

Gently fold in the stiffly beaten egg whites.. Egg whites hold air through their foam structure. Stirring them vigorously knocks that air out, so the sauce turns dense instead of light. Fold slowly with a spatula, cutting down through the mixture and turning it over.

“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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