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Sauce

A Good Plain Sauce

A sauce made from brown sugar, molasses, and butter, served warm over plain fruit puddings.

From an old cookbook · modernised transcription
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Why it works: Sugar and molasses are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,225 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

A Good Plain Sauce

Ingredients

Directions

  1. In a saucepan, combine brown sugar, molasses, and butter.

  2. Heat over medium heat, stirring until the mixture is smooth and well combined.

  3. Serve warm over plain fruit puddings.

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. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Molasses + buttertop 30% of all pairs
    Smell alikelow
    Cooked together8,123 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 sugar
Provides sweetness and a caramel-like depth of flavor.
Molasses
Adds dark color, rich flavor, and extra moisture to the sauce.
Butter
Adds fat for a smooth, glossy texture and rich mouthfeel.

“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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