Name: Puree of Cardoons
Ingredients: cardoons; broth; 2 tablespoons of Allemande or Cream sauce; butter

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Puree of Cardoons

Ingredients

cardoons
broth
2 tablespoons of Allemande or Cream sauce
butter

Directions

Prepare and cook the cardoons as directed in the previous recipe.
Remove the faggot and reduce the broth.
Stir in 2 tablespoons of Allemande or Cream sauce.
Rub the mixture through a fine sieve back into the saucepan.
Before serving, add a small piece of butter.

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.

Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Cardoon + creamtop 24% of all pairs

Smell alikemoderate

Cooked together10 recipes

Shared aroma: octanal (fat, soap).
Cardoon + buttertop 27% of all pairs

Smell alikemoderate

Cooked together41 recipes

Shared aroma: isobutyraldehyde (malty, green).