Caudle

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. Lemon + nutmegtop 5% of all pairs
   Smell alikestrong
   Cooked together11,318 recipes

   Shared aroma: beta-phellandrene (minty, terpene).

2. Butter + white winetop 9% of all pairs
   Smell alikemoderate
   Cooked together5,083 recipes

   Shared aroma: ethyl octanoate (fruity, wine).

3. Brandy + white winetop 9% of all pairs
   Smell alikemoderate
   Cooked together620 recipes

   Shared aroma: beta-damascenone (apple, rose).

4. White wine + lemontop 11% of all pairs
   Smell alikemoderate
   Cooked together3,832 recipes

   Shared aroma: myrcene (balsamic, herbaceous).

5. Brandy + nutmegtop 15% of all pairs
   Smell alikelow
   Cooked together4,311 recipes

   Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Fine gruel

Forms the thick, warm base that carries the other flavours.

Butter

Adds richness and a silky mouthfeel to the warm liquid.

Brandy

Adds a warming, aromatic note that lifts the drink.

White wine

Contributes acidity and a light fruity brightness.

Capillaire

Adds sweetness and a subtle orange-flower aroma.

Swap the nutmeg

How well each one fits the dish's main ingredients (butter, brandy, white wine, lemon):

1. Thymefits better
2. Tarragonfits better
3. Parsleyfits about as well
4. Nutmegthe original

Fit is the average pairing score against butter, brandy, white wine, lemon. Candidates are from the same food group and used in at least 100 recipes.