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White Sauce

A creamy white sauce made with veal, ham, butter, flour, broth, and seasonings, finished with cream for a béchamel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Clove and mace are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 8,400 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

White Sauce

Ingredients

Directions

Make the veal and ham base

  1. Melt the butter in a stew-pan.

  2. Add the veal and ham, and simmer until it begins to catch at the bottom.

  3. Stir in the flour until well mixed.

  4. Gradually add the broth or water, stirring until smooth.

Simmer and finish the sauce

  1. Bring to a boil, then reduce heat and simmer gently for 2 hours.

  2. Season with cloves, onion, peppercorns, mace, mushrooms, parsley, thyme, and bay leaf.

  3. Let the sauce reduce to 1 quart, skim off the fat, and strain through a tamis-cloth.

  4. For Bechamel Sauce, add 1 pint of cream to the strained sauce and stir until thickened.

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. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

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

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

  3. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Clove + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,663 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

Veal
Provides the meat and body that the simmered sauce is built around.
Butter
Fat that starts the roux and carries flavor through the base.
Flour
Thickens the sauce by swelling in the hot liquid once it is mixed with the butter.
Broth or water
Forms the liquid of the sauce, which the flour thickens and the meat flavors.
Cream
Adds richness and body when stirred into the strained sauce for the bechamel.

The step that matters

Gradually add the broth or water, stirring until smooth. Adding liquid slowly while stirring keeps the flour dispersed, so lumps do not form and the sauce thickens evenly.

Swap the mace

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

  1. Thymefits better
  2. Nutmegfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against veal, ham, butter, flour, clove, onion, mushroom. 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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