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Sauce

Another Mushroom Sauce

A sauce made with small mushroom buttons, sauce tournee, and rich cream, served with poultry or veal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Another Mushroom Sauce

Ingredients

Directions

Prepare

  1. Prepare the mushroom buttons carefully.

Make the sauce and serve

  1. Add the mushrooms to the sauce tournee and cook until tender.

  2. Stir in the rich cream and bring the mixture to a boil.

  3. Serve the sauce with boiled poultry, breast of veal, or veal cutlets.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 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

Mushrooms
Add earthy flavor and a tender, meaty bite to the sauce.
Sauce tournee
Forms the thickened base that gives the sauce its body.
Rich cream
Adds richness and a smooth, silky texture to the sauce.

The step that matters

Bringing the cream mixture to a boil. Cream is a fat-and-protein emulsion that can separate or turn grainy when it is heated hard or boiled for too long. Bring it to a boil only as needed and keep the heat controlled so the sauce stays smooth and glossy.

“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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