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Sauce

Shrimp Sauce

A sauce made with shrimps, stock, butter, anchovy essence, coriander, and lemon pickle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Coriander and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,498 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Shrimp Sauce

Ingredients

Directions

  1. Put the shrimps in a stew pan with enough stock to heat them.

  2. Add melted butter, anchovy essence, coriander, and lemon pickle.

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. Coriander + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together2,498 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Shrimp + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: hexanol (green, fruity).

  3. Shrimp + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Anchovy + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 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

Shrimps
Provide the main flavour and body of the sauce.
Melted butter
Adds richness and a smooth, silky mouthfeel to the sauce.
Lemon pickle
Adds sharp acidity that brightens the sauce.

Swap the coriander

How well each one fits the dish's main ingredients (shrimp, butter, anchovy, lemon):

  1. Capersfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Corianderthe original

Fit is the average pairing score against shrimp, butter, anchovy, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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