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Burnt Butter for Fish or Eggs

Burnt butter is made by browning butter with vinegar, salt, and pepper, then served over fish or eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Burnt Butter for Fish or Eggs

Ingredients

Directions

  1. Heat the butter in a frying pan over medium heat until it turns dark brown.

  2. Add the vinegar, salt, and black pepper to the pan.

  3. Stir well and serve over fish or eggs.

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. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

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

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

  3. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Butter
Browns and toasts its milk solids, creating nutty, aromatic flavour when heated until dark.
Vinegar
Adds acidity that sharpens and balances the rich, toasted butter.

The step that matters

Heating the butter until dark brown. Butter contains milk solids that brown as it heats; if removed too early the sauce tastes flat, and if left too long past dark brown the solids burn and turn bitter. Watch the colour closely over medium heat.

“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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