Name: Butter a LA Meuniiiere
Ingredients: butter; lemon juice; coarse sea salt; concassed parsley

Why it works: Butter and parsley are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 28,543 recipes mention both. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

The recipe

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

butter
lemon juice
coarse sea salt
concassed parsley

Also mentioned in the method: fish

Directions

Melt the butter in a frying pan over low heat until it turns golden and has a nutty aroma.
Add a few drops of lemon juice and stir.
Pour the melted butter over the fish that has been sprinkled with concassed parsley.

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 aroma chemistry they share, and how many recipes mention both.

Butter + parsleytop 8% of all pairs

Aroma overlapmoderate

Mentioned together28,543 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Lemon + parsleytop 1% of all pairs

Aroma overlapstrong

Mentioned together14,036 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Butter + lemontop 8% of all pairs

Aroma overlapstrong

Mentioned together41,197 recipes

Shared aroma: 3-hexenal (apple, fruity).