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Sauce

Sauce Chasseur.

A sauce made from brown sauce, red currant jelly, glaze, lemon juice, port wine, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Red currant and port wine work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 118 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Sauce Chasseur.

Ingredients

Directions

  1. Combine all ingredients in a saucepan.

  2. Boil until reduced to 1 cup.

  3. Strain the sauce and serve.

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. Red currant + port winetop 10% of all pairs
    Smell alikemoderate
    Cooked together118 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Red currant + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together309 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Lemon + port winetop 21% of all pairs
    Smell alikemoderate
    Cooked together1,100 recipes

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

  4. Sauce + port winetop 24% of all pairs
    Smell alikelow
    Cooked together424 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + lemontop 30% of all pairs
    Smell alikelow
    Cooked together6,598 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Brown sauce
Provides the savoury body and base of the sauce.
Red currant jelly
Adds sweetness and gloss, balancing the savoury and acidic notes.
Port wine
Adds depth and a fruity sweetness that concentrates as the sauce reduces.
Glaze
Adds concentrated meat flavour and body, thickening the sauce as it reduces.

The step that matters

Boil until reduced to 1 cup. Reduction concentrates flavour and thickens the sauce. Boiling too hard or too long can make it overly salty and sticky, so watch the volume closely and stop at the target measure.

Swap the lemon

How well each one fits the dish's main ingredients (sauce, red currant, port wine):

  1. Raspberryfits better
  2. Currantfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against sauce, red currant, port wine. 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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