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Mild Eschalot Sauce

A sauce made by boiling eschalots, then mixing them with white sauce, gravy, or melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mild Eschalot Sauce

Ingredients

Directions

Prepare

  1. Boil the eschalots in water for 15 minutes or until tender.

  2. Drain the eschalots well.

Finish and serve

  1. Mix the drained eschalots with white sauce or gravy, or with melted butter.

  2. Serve 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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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

Eschalots
Provide the main body and mild flavour of the sauce once cooked until tender.
White sauce or gravy
Adds moisture and a smooth, savoury coating to the cooked eschalots.
Melted butter
Adds fat and richness, carrying flavour and giving a glossy coating.

The step that matters

Drain the eschalots well. Excess cooking water left on the eschalots dilutes the white sauce or gravy and butter, making the sauce thin and watery instead of coating well.

“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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