Why it works: Pepper and sauce are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 15,303 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Fried Salsify, Villeroi
Ingredients
Directions
Prepare and cook the salsify as directed in a previous recipe.
Drain the salsify and place it in an earthen bowl.
Season with coarse sea salt and black pepper.
Once cooled, dip the salsify in a well-reduced Allemande or Cream sauce.
Arrange the salsify in a pan and set it in a cool place to let the sauce adhere.
Gently dip the salsify in a light batter.
Fry the salsify in hot lard until golden brown.
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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Pepper + saucetop 27% of all pairsSmell alikelowCooked together15,303 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Pepper and sauce barely smell alike, yet cooks put them together in 15,303 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
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