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Sauce

Brown Onion Sauce— Piquant

A savory brown onion sauce made with onions, butter, vinegar, mustard flour, veal gravy, Espagnole sauce, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and mustard match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Brown Onion Sauce— Piquant

Ingredients

Directions

Cook the onions

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

  2. Add the chopped onions and fry them lightly until softened.

  3. Pour in the vinegar and let it reduce to one third.

Finish the sauce

  1. Stir in the mustard flour until well mixed.

  2. Slowly add the veal gravy and Espagnole sauce while stirring.

  3. Let the sauce boil slowly for 25 minutes.

  4. Season with salt and pepper, then strain through a fine sieve.

  5. Keep the sauce warm until ready to serve.

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. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Red onions
Provide the main body and sweetness as they soften and brown gently.
Butter
Adds fat for richness and a smooth, rounded mouthfeel.
Vinegar
Adds sharp acidity, and reducing it concentrates the flavour.
Mustard flour
Contributes pungent, sharp flavour that cuts the richness of the sauce.
Veal gravy
Adds savoury depth and meaty flavour to the sauce.
Espagnole sauce
Provides a rich, thick brown sauce base that gives body and savouriness.

The step that matters

Simmering the sauce slowly. A gentle, slow boil concentrates the sauce and lets it thicken evenly. Boiling too hard can scorch the onions and sugars on the bottom of the pan, leaving a bitter taste and dark specks.

Swap the onion

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

  1. Shallotfits better
  2. Horseradishfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against butter, vinegar, mustard, flour, veal, sauce, pepper. 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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