Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Mint Sauce
Ingredients
Directions
Prepare the mint
Wash and dry the mint on a cloth.
Chop the mint very fine.
Make the sauce
Mix the chopped mint with the sugar.
After 15 minutes, pour the vinegar over the mint mixture.
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 + vinegartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Mint + vinegartop 17% of all pairsSmell alikelowCooked together1,376 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Mint + sugartop 32% of all pairsSmell alikelowCooked together2,592 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mint
- Supplies the fresh, aromatic flavour, which fine chopping helps release.
- Sugar
- Sweetness that softens the sharpness of the vinegar.
- Vinegar
- Adds acidity and sharpness that lifts the mint's flavour.
The step that matters
Waiting 15 minutes before adding the vinegar. Sugar mixed with chopped mint draws out moisture and slowly dissolves. Giving it time to do so before adding the vinegar helps the sugar fully dissolve, so the sauce is not gritty.
Swap the mint
How well each one fits the dish's main ingredients (sugar, vinegar):
- Cinnamonfits better
- Tarragonfits better
- Peppermintfits better
- Mintthe original
Fit is the average pairing score against sugar, vinegar. 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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