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German Custard Sauce

A lemon‑sherry custard sauce thickened with egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sherry and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 3,273 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

German Custard Sauce

Ingredients

Directions

Prepare the flavouring

  1. Rub the sugar on the lemon rind.

  2. Crush the lemon rind and dissolve it in the sherry.

Make the sauce

  1. Combine all ingredients in a small saucepan.

  2. Whisk briskly over low heat until it thickens and froths, being careful not to curdle.

  3. Serve immediately.

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. Sherry + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together3,273 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sherry + sugartop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Egg yolks
Thicken the sauce as they set and give it a rich, smooth body.
Sherry
Carries the lemon flavour and adds a warm, aromatic note to the sauce.
Sugar
Sweetens the sauce and balances the acidity of the lemon and sherry.
Lemon rind
Adds bright aroma from its oils to the sauce.

The step that matters

Whisk briskly over low heat until it thickens and froths, being careful not to curdle.. Egg yolks thicken through gentle heat; too much heat or too little whisking lets them scramble, curdling the sauce into a grainy texture that cannot be smoothed back out.

Swap the lemon

How well each one fits the dish's main ingredients (egg, sherry, sugar):

  1. Vanillafits better
  2. Figfits better
  3. Pineapplefits better
  4. Lemonthe original

Fit is the average pairing score against egg, sherry, sugar. 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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