Skip to main content
Main

Giblet Sauce

A sauce made from boiled giblets, flour, and giblet cooking water, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Giblet Sauce

Ingredients

Directions

Prepare the giblets

  1. Boil the giblets in salted water until tender.

  2. Chop the giblets finely.

Make the sauce

  1. In the pan used to roast the fowl, add flour and let it brown.

  2. Stir constantly and add the giblet cooking water.

  3. Season with salt and pepper.

  4. Strain the sauce.

  5. Add the chopped giblets and serve in a gravy boat.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Thickens the sauce as its starch swells in the liquid, and browning adds color and flavor.
Giblet cooking water
Serves as the liquid base, carrying the flavor of the simmered giblets into the sauce.
Giblets
Provide the meaty flavor and texture of the sauce once chopped and stirred in.

The step that matters

Browning the flour in the roasting pan. Flour browns quickly in hot pan drippings and can scorch, which gives a bitter taste. Stirring constantly keeps it evenly colored before the liquid is added.

“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.

More giblet sauce recipes

Chicken 4Turkey 3 See all 19 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes