Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Another Mushroom Sauce
Ingredients
Directions
Prepare the mushrooms carefully and add them to the sauce tourné.
Cook until the mushrooms are tender.
Stir in the rich cream and bring the mixture to a boil.
Serve with boiled poultry, breast of veal, or veal cutlets.
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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Sauce + creamtop 9% of all pairsSmell alikemoderateCooked together4,787 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Mushroom + creamtop 15% of all pairsSmell alikelowCooked together4,500 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Mushroom + saucetop 19% of all pairsSmell alikelowCooked together4,480 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
- Very small mushrooms
- Provide the main body and earthy flavor of the sauce as they soften and release their juices.
- Sauce tourné
- Forms the base of the sauce, giving it body and a smooth, thickened texture.
- Rich cream
- Adds richness and a smooth, silky texture to the finished sauce.
The step that matters
Bring the cream mixture to a boil. Boiling cream-based sauces can cause the cream to separate or curdle if overheated, so bring it up gently and watch closely to keep the sauce smooth.
“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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