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Sauce

Foamy Sauce

A light, foamy sauce made with butter, powdered sugar, wine or fruit juice, boiling water, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Foamy Sauce

Ingredients

Directions

  1. Cream the butter in a bowl.

  2. Add the powdered sugar and wine or fruit juice, and mix well.

  3. Just before serving, stir in the boiling water.

  4. Add the egg white and beat with a mixer until light and foamy.

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. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Wine + sugartop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Butter
Creams with sugar to form the rich base of the sauce.
Powdered sugar
Sweetens the sauce and dissolves easily into the creamed butter.
Egg white
Whipped to trap air, giving the sauce its light, foamy texture.
Wine or fruit juice
Adds acidity and flavor to balance the sweetness of the sauce.

The step that matters

Beating in the egg white. Egg white must be beaten until light and foamy so it traps air. Under-beating leaves the sauce dense, while the boiling water is added just before serving so the sauce stays airy rather than collapsing.

“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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