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Dessert

White Sauce

A custard made from sugar, egg yolk, boiling milk, and folded egg white.

From an old cookbook · modernised transcription
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

White Sauce

Ingredients

Directions

  1. Beat the sugar and egg yolk together until well combined.

  2. Add the boiling milk and mix thoroughly.

  3. Gently fold in the beaten egg white until just combined.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolk
Thickens the sauce and adds richness as it blends with the milk.
Egg white
Adds lightness and airiness when folded in gently.
Sugar
Sweetens the sauce and helps blend it with the egg yolk.
Milk
Forms the liquid base, and its heat gently warms the egg yolk mixture.

The step that matters

Gently fold in the beaten egg white. Folding rather than stirring keeps the whipped egg white's air trapped, so the sauce stays light. Overmixing deflates the foam and makes the sauce dense.

“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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