Name: Parsley Sauce
Ingredients: 1 cup white sauce or French melted butter; 1 teaspoon chopped parsley

Why it works: Sauce and parsley are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,693 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Parsley Sauce

Ingredients

1 cup white sauce or French melted butter
1 teaspoon chopped parsley

Directions

Prepare 1 cup of white sauce or French melted butter.
Stir in 1 teaspoon of chopped 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 their aromas overlap, and how often cooks already put them together.

Sauce + parsleytop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

White sauce or french melted butter: Forms the smooth, creamy base that carries the flavor of the dish.
Parsley: Adds fresh, green aroma and a mild herbal flavor to the sauce.

“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.