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Gravy or Sauce for a Goose

A savory sauce made from onion, butter, flour, brown gravy, mustard, port wine, cayenne pepper, and salt, simmered and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and mustard match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Gravy or Sauce for a Goose

Ingredients

Directions

Make the gravy

  1. Brown the minced onion in butter in a small saucepan.

  2. Stir in the flour and cook for 5–6 minutes until it begins to brown.

  3. Gradually pour in the brown gravy and simmer for 15 minutes.

  4. Strain the mixture and bring it back to a boil.

Finish and serve

  1. Add the mustard mixed with port wine, and season with cayenne pepper and salt if needed.

  2. Do not let the sauce boil after adding the wine; serve it very hot.

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. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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 onion flavour and adds richness to the sauce.
Flour
Thickens the gravy as it cooks with the butter and onion.
Brown gravy
Forms the savory base of the sauce.
Port wine
Adds sweetness and depth of flavour to the finished sauce.
Made mustard
Adds sharp, tangy flavour that cuts the richness of the sauce.

The step that matters

Do not let the sauce boil after adding the wine. Alcohol and delicate aromatics in port wine evaporate and lose flavour when boiled, and the sauce can taste harsh or flat. Keeping it just below a boil preserves the wine's fruity character and the mustard's bite.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, mustard, port wine, pepper):

  1. Shallotfits better
  2. Horseradishfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, mustard, port wine, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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