Name: Soubise Sauce Tomatee
Ingredients: 1 ½ pints clear poultry stock; ⅓ cup mushroom cooking liquor; 1 pint poultry veloute; ½ pint cream; 2 ounces best butter

Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Soubise Sauce Tomatee

Ingredients

Directions

Prepare a soubise sauce as described above.
Add ⅓ of its volume of very red tomato puree to the soubise.
In a saucepan, combine the poultry stock and mushroom cooking liquor.
Reduce the mixture to two-thirds over medium heat.
Stir in the poultry veloute and continue to reduce while stirring with a spatula.
Gradually add the cream to the sauce.
Once the sauce reaches the desired consistency, strain it through a sieve.
Stir in another ⅓ cup of cream and the butter, mixing occasionally.

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.

Mushroom + buttertop 7% of all pairs

Smell alikemoderate

Cooked together12,525 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Mushroom + creamtop 15% of all pairs

Smell alikelow

Cooked together4,500 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).