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Sauce

Sauce Supreme

A simple sauce made from chicken stock, raw egg yolk, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and parsley are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 6,314 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Sauce Supreme

Ingredients

Directions

  1. In a saucepan, heat the chicken stock over medium heat.

  2. Once hot, remove from heat and stir in the raw egg yolk until well combined.

  3. Add the chopped parsley and mix thoroughly.

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. Chicken + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together6,314 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Chicken stock
Forms the liquid base that carries the other ingredients.
Egg yolk
Adds richness and helps bind the sauce by emulsifying its fats.

The step that matters

Stirring in the raw egg yolk. Egg yolk proteins set when they get hot, so if the stock is too hot or the yolk goes in too fast, it can scramble or clump. Removing the pan from the heat first and stirring until fully combined keeps the sauce smooth.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, egg):

  1. Tarragonfits better
  2. Garlicfits better
  3. Parsleythe original
  4. Nutmegfits about as well

Fit is the average pairing score against chicken, egg. 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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