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Sauce

Fennel Sauce

A sauce made by boiling fennel, then mixing it with butter and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fennel and butter work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 647 recipes. Both carry anethole, which smells sweet, anise. The science ↓

Fennel Sauce

Ingredients

Directions

Prepare the fennel

  1. Remove fennel from the stalks.

  2. Boil fennel in water until tender.

  3. Drain and chop the fennel.

Make the sauce

  1. Melt butter in a saucepan.

  2. Add two tablespoons of chopped fennel to half a pint of melted butter sauce.

  3. Season with salt to taste.

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. Fennel + buttertop 27% of all pairs
    Smell alikemoderate
    Cooked together647 recipes

    Shared aroma: anethole (sweet, anise).

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

What each ingredient does

Fennel
Provides the main flavour and the chopped texture of the sauce.
Butter
Forms the rich, fatty base of the sauce and carries the fennel flavour.

“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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