Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓
Mushroom Sauce
Ingredients
Directions
Make the sauce
In a saucepan, combine the mushrooms, veal gravy or milk, pepper, and salt.
Rub the butter with the flour and stir it into the mixture.
Set the saucepan over low heat and simmer until the mushrooms are tender.
Finish and serve
Skim and strain the sauce before serving.
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.
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Mushroom + buttertop 7% of all pairsSmell alikemoderateCooked together12,525 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Mushroom + peppertop 11% of all pairsSmell alikemoderateCooked together13,580 recipes
Shared aroma: 2-nonenal (fatty, green).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Mushroom + vealtop 14% of all pairsSmell alikemoderateCooked together2,446 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Mushroom + flourtop 18% of all pairsSmell alikemoderateCooked together8,253 recipes
Shared aroma: isobutyraldehyde (malty, green).
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
- Mushrooms
- Provide the main flavour and body of the sauce as they soften and release their juices.
- Veal gravy or milk
- Forms the liquid base that the sauce is built on.
- Butter
- Adds richness and fat, carrying flavour through the sauce.
- Flour
- Thickens the liquid as it heats, giving the sauce body.
The step that matters
Adding the butter and flour. Rubbing butter with flour and stirring it in keeps the flour from clumping. Flour mixed in cold and then heated thickens smoothly, while clumps stay raw and grainy.
“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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