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Sauce

Orleans Sauce

A sauce made from diced carrot, anchovy fillets, egg whites, gherkins, and Poivrade sauce, gently boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Orleans Sauce

Ingredients

Directions

Prepare

  1. Cut the carrot, anchovies, egg whites, and gherkins into small dice.

  2. Place them in a small bain-marie.

Cook and serve

  1. Add the Poivrade sauce and gently boil for 5 minutes.

  2. Serve this sauce with braised meats.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Carrot + saucetop 24% of all pairs
    Smell alikelow
    Cooked together2,509 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Carrot + anchovytop 25% of all pairs
    Smell alikelow
    Cooked together244 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Carrot + eggtop 35% of all pairs
    Smell alikelow
    Cooked together4,481 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Anchovy fillets
Adds a salty, savory depth that rounds out the sauce.
Gherkins
Add sharp acidity and a crisp bite that cuts through the rich sauce.
Hard-boiled egg whites
Provide firm, chewy texture in the diced pieces and add body to the sauce.
Poivrade sauce
Forms the liquid base that carries the diced ingredients and gives the sauce its body.
Carrot
Adds mild sweetness and color to the sauce.

The step that matters

Gently boil the sauce for 5 minutes. Boiling vigorously can toughen the diced egg whites and break up the sauce. A gentle simmer keeps the egg whites tender and the sauce smooth while the flavors blend.

Swap the carrot

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

  1. Shallotfits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Carrotthe original

Fit is the average pairing score against anchovy, egg, sauce. 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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