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Supreme Sauce

A rich sauce made by reducing stock and adding a milk‑cream mixture with salt and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Supreme Sauce

Ingredients

Directions

  1. Reduce the stock by boiling it until it is one-third of its original quantity.

  2. In a separate pot, boil the milk and cream together with the salt and cayenne.

  3. Add the milk and cream mixture to the reduced stock.

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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Stock
Forms the savoury base of the sauce, and reducing it concentrates its flavour and body.
Cream
Adds richness and a smooth, silky texture to the finished sauce.
Milk
Thins the reduced stock and adds a mild, creamy body to the sauce.

The step that matters

Adding the milk and cream mixture to the reduced stock. The stock must be fully reduced before the dairy goes in. Boiling the dairy briefly first and then combining it with the hot stock helps keep the sauce smooth and prevents the milk proteins from curdling or separating.

“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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