Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓
Parsley and Butter
Ingredients
Directions
In a saucepan, combine the drawn butter and chopped parsley, then bring to a boil while stirring constantly.
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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Butter + parsleytop 15% of all pairsSmell alikemoderateCooked together28,563 recipes
Shared aroma: trans-2-hexenal (green, leafy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Drawn butter
- Provides fat and richness, carrying the flavour of the parsley through the sauce.
- Green parsley
- Adds fresh, herbal aroma and a bright green colour to the butter.
The step that matters
Bringing the butter to a boil while stirring. Constant stirring keeps the parsley evenly distributed and prevents the butter from scorching on the bottom of the pan before it is hot enough to serve.
“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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