Skip to main content
Sauce

To Make Sage and Onion Sauce

A sauce made from sage, onion, water, pepper, salt, bread crumbs, and melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Make Sage and Onion Sauce

Ingredients

Directions

Prepare

  1. Chop the sage leaves finely until you have ½ tablespoon.

  2. Chop the onion very finely until you have 1 tablespoon.

Make the sauce

  1. In a saucepan, simmer the sage and onion in 4 tablespoons of water for 10 minutes.

  2. Add the black pepper, coarse sea salt, and grated bread crumbs, mixing well.

  3. Pour in ¼ pint of thin melted butter or gravy and let the sauce simmer for a few minutes, stirring constantly.

  4. Serve hot in a sauce tureen.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Sage + oniontop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Fresh sage leaves
Provides the main herbal aroma that defines the sauce.
Onion
Adds savoury sweetness and aromatic depth as it softens in the water.
Grated bread crumbs
Thicken the sauce and give it body as they absorb the liquid.
Thin melted butter or gravy
Supplies fat or savoury liquid, giving the sauce richness and moisture.

The step that matters

Stirring while the sauce simmers. Bread crumbs can settle and scorch on the bottom of the pan or clump when they hit hot liquid. Constant stirring keeps them dispersed, so the sauce thickens smoothly and does not burn.

Swap the onion

How well each one fits the dish's main ingredients (sage, pepper, bread, butter):

  1. Capsicumfits better
  2. Shallotfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against sage, pepper, bread, butter. 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.

You might also like

Bread SauceBread Sauce7 recipesWine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipes