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Truffle Sauce

A sauce made by simmering truffles in sherry, then adding brown sauce and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Truffle and sherry work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 297 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Truffle Sauce

Ingredients

Directions

  1. Slice and simmer the truffles in ½ cup of sherry for 5 minutes.

  2. Beat the mixture through a wire sieve and then a fine sieve.

  3. Add ½ cup of brown sauce and let it simmer for 5 minutes.

  4. Stir in ¼ teaspoon of salt.

  5. Alternatively, chop the truffles very finely instead of sieving.

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. Truffle + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together297 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes
  3. Sherry + saucetop 23% of all pairs
    Smell alikelow
    Cooked together1,097 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Truffles
Supply the main aroma and earthy flavour of the sauce.
Sherry
Simmering with the truffles extracts their flavour and adds a mild acidity and sweetness.
Brown sauce
Adds body and savoury depth to the finished sauce.

The step that matters

Beat the mixture through a wire sieve and then a fine sieve.. Pressing the cooked truffles through fine sieves removes fibrous solids, giving the sauce a smooth texture rather than a gritty one.

“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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