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Sauce

Egg Sauce for Fish

A sauce made from boiled eggs, butter, and salt, served warm with fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Egg Sauce for Fish

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for ten minutes.

  2. Place the boiled eggs in cold water for five minutes.

  3. Remove the shells and mince the eggs very fine.

Make the sauce

  1. Beat the butter until creamy.

  2. Mix the minced eggs with the butter and heat gently.

  3. Serve warm with salt fish.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Provide the body of the sauce; the minced egg yolk and white give it a thick, spoonable texture.
Butter
Adds fat and richness, carrying flavour and giving the sauce a smooth, creamy mouthfeel.

The step that matters

Heat the mixture gently. Egg proteins set at high heat, so the sauce can turn grainy or scrambled if it gets too hot. Gentle heat keeps it smooth and cohesive.

“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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