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Sauce

Melted Butter, Sweet

A sweet sauce made by melting butter, adding flour, sugar, and milk or water, then simmering.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Melted Butter, Sweet

Ingredients

Directions

Make the roux

  1. Melt the butter in a saucepan.

  2. Stir in the flour and cook well without browning.

Add the liquid and simmer

  1. Add the milk or water and stir until it boils.

  2. Simmer for 2 to 3 minutes.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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
Adds fat for richness and a smooth, buttery flavour to the sauce.
Flour
Its starch swells in the hot liquid and thickens the sauce.
Milk
Forms the liquid base and gives the sauce body and a creamy finish.
Sugar
Adds sweetness, balancing the savoury butter and flour base.

The step that matters

Stir in the flour and cook without browning. Cooking the flour in the melted butter drives off its raw, floury taste and lets the starch thicken evenly. Browning gives a nutty, darker flavour and weakens thickening. Stirring as the liquid goes in keeps starch granules from clumping into lumps.

“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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