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Dessert

Strawberry Sauce

A sweet sauce made from butter, sugar, egg white, and crushed strawberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Strawberry Sauce

Ingredients

Directions

  1. Cream together the butter and sugar.

  2. Add the beaten egg white and mix well.

  3. Fold in the crushed strawberries.

  4. Serve in a sauce pitcher to pour over pudding at the table.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

What each ingredient does

Butter
Creamed with sugar to trap air and give the sauce a rich, smooth body.
Sugar
Sweetens the sauce and, creamed with butter, helps build a light texture.
Egg white
Adds body and lightness to the sauce when beaten into the creamed mixture.
Crushed strawberries
Provide fruit flavour, aroma and colour, plus moisture to the sauce.

The step that matters

Add the beaten egg white and mix well. Egg white must be fully blended into the creamed butter and sugar so the mixture stays smooth and evenly aerated rather than separating or going lumpy.

“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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