Name: A Quick Curry Sauce
Ingredients: ½ cup drawn or melted butter; 1 teaspoon J. P. Smith's Curry Powder; 1 tablespoon Epicurean Sauce

Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

A Quick Curry Sauce

Ingredients

½ cup drawn or melted butter
1 teaspoon J. P. Smith's Curry Powder
1 tablespoon Epicurean Sauce

Directions

Make the sauce

In a bowl, combine the melted butter with the curry powder.
Stir in the Epicurean Sauce until well mixed.

Serve

Serve immediately with broiled or boiled fish, meats, or other dishes.

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.

Butter + saucetop 15% of all pairs

Smell alikelow

Cooked together15,338 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Butter: Carries the curry powder and gives the sauce a rich, smooth body.
J. p. smith's curry powder: Provides the spice aroma and flavour that defines the sauce.
Epicurean sauce: Adds savoury, tangy depth that balances the rich butter.

“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.