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Sauce Blanche—

Sauce blanche is a white sauce made from butter, flour, salt, water, vinegar, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sauce Blanche—

Ingredients

Directions

Make the sauce

  1. In a saucepan, melt the butter over low heat.

  2. Add the flour and salt, stirring until combined.

  3. Gradually add the water and vinegar, mixing well.

  4. Cook over low heat until the sauce thickens, but do not let it boil.

Serve

  1. Serve hot.

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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Vinegar + nutmegtop 25% of all pairs
    Smell alikemoderate
    Cooked together2,864 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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
Provides fat and richness, giving the sauce a smooth, silky mouthfeel.
Flour
Thickens the sauce as its starch swells in the warm liquid.
White vinegar
Adds a small amount of acidity that brightens the buttery flavour.

The step that matters

Cook over low heat without boiling. Flour thickens the liquid as its starch swells with gentle heat. Boiling can break the emulsion of butter and water, causing the sauce to look greasy or separate.

Swap the nutmeg

How well each one fits the dish's main ingredients (butter, flour, vinegar):

  1. Jalapenofits better
  2. Tarragonfits better
  3. Capersfits better
  4. Nutmegthe original

Fit is the average pairing score against butter, flour, 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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