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Sauce

White Sauce for Fish

A light white sauce made with butter, flour, fish stock or milk, lemon juice, pepper, salt, and optional cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

White Sauce for Fish

Ingredients

Directions

  1. Melt the butter in a saucepan.

  2. Stir in the flour smoothly.

  3. Add the fish stock or milk and stir until it boils.

  4. Boil for two minutes.

  5. Add the lemon juice, pepper, and salt.

  6. If desired, stir in the cream.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Fish + lemontop 15% of all pairs
    Smell alikelow
    Cooked together1,889 recipes

    Shared aroma: 2-nonenal (fatty, 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

Butter
Melts with the flour to form a roux that thickens the sauce and adds richness.
Flour
Thickens the liquid into a smooth white sauce as its starch swells when heated.
Fish stock or milk
Forms the liquid base that the roux thickens into the sauce.
Cream
Adds richness and a smoother, silkier texture to the finished sauce.

The step that matters

Stir in the flour smoothly. Flour added to hot fat must be fully incorporated so no lumps form. Stirring the roux smooth before adding liquid lets starch granules disperse evenly, so the sauce thickens without clumps.

Swap the lemon

How well each one fits the dish's main ingredients (butter, flour, fish, pepper, cream):

  1. Lemonthe original
  2. Coconutfits about as well
  3. Raisinfits less well
  4. Limefits less well

Fit is the average pairing score against butter, flour, fish, pepper, cream. 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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