Why it works: Cream and sherry are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,038 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓
Cream Sauce Eor Puddings
Ingredients
Directions
In a saucepan, combine the cream and dry sherry.
Dissolve the saccharine in the water.
Add the dissolved saccharine to the cream mixture, just enough to slightly sweeten it.
Warm the sauce gently and serve.
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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Cream + sherrytop 19% of all pairsSmell alikelowCooked together2,038 recipes
Shared aroma: 2-heptanol (bitter, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Provides richness and a smooth, thick body to the sauce.
- Dry sherry
- Adds a subtle acidic, aromatic flavor that balances the cream.
- Saccharine
- Provides sweetness without adding sugar bulk to the sauce.
The step that matters
Adding the dissolved saccharine. Saccharine is very much sweeter than sugar, so only a small amount should be added. Adding too much makes the sauce taste harsh or bitter, so add it gradually and taste as you go.
“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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