Name: Strawberry Sauce
Ingredients: ½ cup butter; 1 cup powdered sugar; 1 egg white; ⅔ cup strawberries

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 ↓

Strawberry Sauce

Ingredients

½ cup butter
1 cup powdered sugar
1 egg white
⅔ cup strawberries

Directions

Cream the butter with the powdered sugar.
Add the beaten egg white and mix until combined.
Mash the strawberries and fold them into the mixture.

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.

Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Butter + sugartop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).
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 soft, rich body.
Powdered sugar: Adds sweetness and dissolves smoothly into the butter for a fine texture.
Egg white: Adds lightness and body to the mixture when beaten and folded in.
Strawberries: Provide the main fruit flavour, moisture and a touch of acidity.

“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.