Skip to main content
Sauce

Egg Sauce

A sweet sauce made with powdered sugar, butter, eggs, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Egg Sauce

Ingredients

Directions

  1. Beat the butter until creamy.

  2. Gradually add the powdered sugar, beating well.

  3. Stir in the beaten eggs.

  4. Add your desired flavoring and mix well.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. 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
Provides fat and richness, and creaming it with sugar gives the sauce a smooth, light body.
Powdered sugar
Sweetens the sauce and dissolves smoothly into the creamed butter for a fine texture.
Eggs
Add moisture and emulsify with the butter, helping bind the sauce into a smooth, cohesive mixture.

The step that matters

Stir in the beaten eggs. Cold or excess egg added too quickly to creamed butter can cause the mixture to look curdled or separate. Adding the eggs gradually and beating well helps them emulsify into a smooth sauce.

“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.

More egg sauce recipes

for Boiled Fish 7for Fish 7for Salt Cod 7Anchovy 5for Puddings 5for Boiled Codfish 3 See all 247 →

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes