Breast of Veal Stewed

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. Butter + mushroomtop 7% of all pairs
   Smell alikemoderate
   Cooked together12,525 recipes

   Shared aroma: trans-2-decenal (waxy, orange).

2. Pepper + mushroomtop 11% of all pairs
   Smell alikemoderate
   Cooked together13,580 recipes

   Shared aroma: 2-nonenal (fatty, green).

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

   Shared aroma: isobutyraldehyde (malty, green).

4. Veal + mushroomtop 14% of all pairs
   Smell alikemoderate
   Cooked together2,446 recipes

   Shared aroma: 2,4-nonadienal (fatty, green).

5. Pepper + macetop 16% of all pairs
   Smell alikelow
   Cooked together12,257 recipes

   Shared aroma: myristicin (spice, warm).

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

Veal breast

Provides the meat that is browned and then stewed until tender in the sauce.

Butter

Fat that cooks the flour into a smooth base for the sauce and adds richness.

Flour

Thickens the gravy as it cooks with the butter and liquid into a smooth sauce.

Mushroom catsup or wine

Adds savoury, acidic depth and aroma to the finished sauce.

The step that matters

Swap the mace

How well each one fits the dish's main ingredients (veal, butter, flour, pepper, mushroom):

1. Thymefits better
2. Parsleyfits better
3. Marjoramfits better
4. Macethe original

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