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Sauce

Fricassee Sauce

A sauce made by whisking egg yolks with white sauce, gently heated, finished with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and lemon are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 44,316 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Fricassee Sauce

Ingredients

Directions

Make the sauce

  1. In a bowl, briskly stir the well-beaten yolks of the eggs with the white sauce.

  2. Transfer the mixture back to a saucepan and heat gently, being careful not to let it boil.

Finish and serve

  1. Just before serving, stir in the lemon juice.

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. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Sauce + lemontop 30% of all pairs
    Smell alikelow
    Cooked together6,598 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Egg yolks
Thicken the sauce and enrich it as they set gently with heat.
White sauce
Forms the creamy base that the beaten yolks are stirred into.
Lemon juice
Adds acidity that brightens the rich, creamy flavour.

The step that matters

Heating without boiling. Egg yolks thicken at gentle heat but curdle and turn grainy if the sauce boils, so heat it slowly and keep it below a simmer.

Swap the lemon

How well each one fits the dish's main ingredients (egg, sauce):

  1. Raisinfits about as well
  2. Lemonthe original
  3. Avocadofits about as well
  4. Pumpkinfits about as well

Fit is the average pairing score against egg, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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