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Sauce

Flemish Sauce

A sauce made with brown sauce, boiled carrots, green peas, pickles, horseradish, chives or onion juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Horseradish and chive match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 113 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Flemish Sauce

Ingredients

Directions

  1. Combine the brown sauce, diced boiled carrots, green peas, chopped pickles, and grated horseradish in a bowl.

  2. Add the finely chopped chives or onion juice to the mixture.

  3. Stir well to combine all ingredients.

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. Horseradish + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together113 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + peastop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Carrot + chivetop 9% of all pairs
    Smell alikestrong
    Cooked together419 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Peas + chivetop 10% of all pairs
    Smell alikemoderate
    Cooked together227 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Carrot + horseradishtop 12% of all pairs
    Smell alikestrong
    Cooked together178 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Brown sauce
Provides the base body and savory flavour of the sauce.
Horseradish
Adds sharp, pungent heat that cuts through the richness of the sauce.
Pickles
Contribute acidity and a tangy bite to balance the sauce.

Swap the peas

How well each one fits the dish's main ingredients (sauce, carrot, horseradish, chive):

  1. Chestnutfits better
  2. Beansfits better
  3. Lentilsfits better
  4. Peasthe original

Fit is the average pairing score against sauce, carrot, horseradish, chive. 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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