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Sauce

Milk and Egg Sauce,

A creamy sauce made from butter, flour, milk, egg yolk, and optional flavorings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Milk and Egg Sauce,

Ingredients

Directions

Make the sauce

  1. Mix butter and flour in a saucepan over medium heat.

  2. Add milk and stir constantly until it thickens slightly.

  3. Beat the egg yolk with water and mix into the sauce, ensuring it does not boil.

Finish and serve

  1. For fish, add vinegar or lemon juice and grated peel.

  2. For macaroni, layer with grated cheese and pour sauce before baking.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Enriches the sauce and carries flavour, giving it a rich mouthfeel.
Flour
Thickens the butter and milk into a smooth, stable sauce.
Milk
Forms the liquid base that thickens into the sauce.
Egg yolk
Adds richness and helps thicken the sauce as it gently heats.

The step that matters

Adding the egg yolk. Egg proteins set when heated, so if the sauce boils after the yolk goes in it can curdle and turn grainy. Keep the heat low and the sauce below boiling.

“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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