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Eschalot Sauce

A buttery sauce with finely chopped eschalots, eschalot wine, pepper, and salt, served warm over chops, steaks, or roasted meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Eschalot Sauce

Ingredients

Directions

Prepare

  1. Chop the eschalots finely.

  2. Melt the butter in a saucepan.

Make the sauce

  1. Add the chopped eschalots to the melted butter and cook until soft.

  2. Stir in the eschalot wine, pepper, and salt.

Serve

  1. Serve the sauce warm over chops, steaks, or roasted meats.

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. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Wine + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Eschalots
Provide the main aromatic flavour and a mild sweetness when softened in butter.
Butter
Carries the flavour and gives the sauce a rich, smooth body.
Eschalot wine
Adds acidity and wine flavour that balances the rich butter.

The step that matters

Cook the eschalots until soft. Cook gently over moderate heat so the eschalots soften and turn sweet without browning. Butter solids scorch at high heat, which would make the sauce bitter.

“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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