Skip to main content
Sauce

Vinaigrette Sauce

A vinaigrette sauce for artichoke bottoms made with butter, lemon juice, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Artichoke and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 636 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Vinaigrette Sauce

Ingredients

Directions

Prepare the artichokes

  1. Cut off the stems and two‑thirds of the upper part of the artichokes.

  2. Scoop out the seeds and shape the bottoms nicely.

  3. Rub the bottoms with lemon juice and place them in acidulated water.

Cook

  1. In boiling water, add butter, lemon juice, and salt.

  2. Cook the artichoke bottoms in the mixture for 25 to 30 minutes.

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. Artichoke + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Artichoke + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Artichokes
Provide the tender bottoms that form the body of the dish.
Butter
Adds richness and a silky mouthfeel to the cooking liquid.
Lemon juice
Adds acidity that brightens flavour and helps keep the artichoke pale.

The step that matters

Rub the bottoms with lemon juice and place them in acidulated water. Cut artichoke surfaces oxidise and darken quickly when exposed to air. Acid from lemon juice slows this browning, so the bottoms should be rubbed and submerged promptly.

“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.

You might also like

Hot Lemon Cream SauceHot Lemon Cream Sauce11 recipesWine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipes