Why it works: Cream and sherry are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,038 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓
Cream Sauce for Puddings
Ingredients
Directions
In a saucepan, combine the cream and dry sherry.
Dissolve the saccharine in the water.
Add a few drops of the saccharine mixture to the cream to slightly sweeten it.
Warm the sauce gently and serve.
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.
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Cream + sherrytop 19% of all pairsSmell alikelowCooked together2,038 recipes
Shared aroma: 2-heptanol (bitter, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Supplies fat for a rich, smooth body in the sauce.
- Saccharine
- Provides sweetness, so only a few drops are needed.
- Dry sherry
- Adds aroma and a light, mildly dry flavour to the cream.
“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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