Why it works: Lemon and sauce are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 6,598 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Lemon Sauce
Ingredients
Directions
Squeeze the juice from the lemon.
Add the lemon juice to the white sauce.
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.
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Lemon + saucetop 30% of all pairsSmell alikelowCooked together6,598 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lemon juice
- Adds acidity and bright citrus flavour to the white sauce.
“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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