Name: Brocoli with Hollandaise Sauce
Ingredients: Broccoli; Hollandaise sauce

Why it works: Broccoli and sauce work together. They rank in the top 22% of all ingredient pairs, and 652 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Brocoli with Hollandaise Sauce

Ingredients

Broccoli
Hollandaise sauce

Directions

Trim and boil the broccoli until tender.
Drain the broccoli on a napkin.
Pour Hollandaise sauce over the broccoli.
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 aroma chemistry they share, and how many recipes mention both.

Broccoli + saucetop 22% of all pairs

Aroma overlapmoderate

Mentioned together652 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Broccoli: Forms the main body of the dish and carries the sauce.
Hollandaise sauce: Adds richness and fat, giving a smooth, tangy coating over the vegetable.

“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.