Bordeaux Sauce

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. Allspice + clovetop 1% of all pairs
   Smell alikestrong
   Cooked together7,874 recipes

   Shared aroma: estragole (anise, licorice).

2. Celery + mustardtop 2% of all pairs
   Smell alikemoderate
   Cooked together4,169 recipes

   Shared aroma: guaiacol (smoky, sweet).

3. Allspice + mustardtop 2% of all pairs
   Smell alikestrong
   Cooked together1,928 recipes

   Shared aroma: methyleugenol (clove, spice).

4. Cabbage + mustardtop 3% of all pairs
   Smell alikestrong
   Cooked together1,645 recipes

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

5. Tomato + celerytop 4% of all pairs
   Smell alikemoderate
   Cooked together3,377 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Chopped cabbage

Forms the bulk of the relish, adding crunch and body as it softens.

Chopped green tomatoes

Adds acidity and moisture that help make up the sauce's base.

Vinegar

Provides sharp acidity that preserves the sauce and balances the sweetness.

Brown sugar

Adds sweetness and depth that offsets the vinegar's tartness.

White mustard seed

Contributes pungent flavor that mellows as the sauce cooks.

Swap the tomato

How well each one fits the dish's main ingredients (cabbage, onion, celery, allspice, clove, pepper, mustard):

1. Horseradishfits better
2. Turnipfits better
3. Carrotfits better
4. Tomatothe original

Fit is the average pairing score against cabbage, onion, celery, allspice, clove, pepper, mustard. Candidates are from the same food group and used in at least 100 recipes.