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Sauce

Drawn Butter Sauce

A simple sauce made by melting butter, adding flour, hot water, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Drawn Butter Sauce

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Drawn Butter Sauce

Ingredients

Directions

Make the roux

  1. Melt ½ cup of butter in a saucepan.

  2. Mix in 2 tablespoons of flour until smooth.

Add water and finish

  1. Gradually add 1 pint of hot water, stirring continuously.

  2. Season with salt and pepper.

  3. Stir in another scant ½ cup of butter until melted.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

Butter
Carries fat and rich flavor, and the butter stirred in at the end adds gloss and richness.
Flour
Thickens the sauce as its starch swells in the hot liquid, giving it body.

The step that matters

Gradually add 1 pint of hot water, stirring continuously.. Flour starch must be dispersed evenly in the fat before liquid is added. Pouring the water in slowly while stirring keeps the starch from clumping into lumps, so the sauce thickens smoothly.

“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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