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Sauce

Melted Butter Made with Milk

A simple sauce of butter, flour, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Melted Butter Made with Milk

Ingredients

Directions

Make the sauce

  1. Mix the butter and flour smoothly together on a plate.

  2. Put the mixture into a lined saucepan and pour in the milk.

  3. Stir continuously over a sharp fire until it boils quickly for 1-2 minutes.

Serve

  1. Serve immediately.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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
Melts into the milk to give the sauce richness and a smooth, rounded flavour.
Flour
Thickens the liquid as it heats, giving the sauce body.
Milk
Forms the liquid base that the flour thickens into a sauce.

The step that matters

Stirring while it boils. Flour can clump or scorch on the base of the pan if it is not stirred constantly. Starch thickens fully only once the mixture boils, so keep stirring until it does.

“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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