Why it works: Endive and sauce work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 129 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Endive Stewed
Ingredients
Directions
Prepare
Select the best endive and wash it thoroughly.
Blanch the endive in plenty of water with a good handful of coarse sea salt.
Drain the endive on a sieve.
Cook and serve
Stew the endive in strong consommé.
Serve as a garnish or with sauce à l'espagnole or béchamel sauce.
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.
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Endive + saucetop 19% of all pairsSmell alikemoderateCooked together129 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
- Endive
- Is the main vegetable, becoming tender and mild as it is blanched and stewed.
- Strong consommé
- Supplies the cooking liquid, adding savoury flavour and moisture as the endive stews.
- Sauce à l'espagnole or béchamel sauce
- Adds richness and a creamy or savoury coating when served alongside the endive.
The step that matters
Blanching the endive. Blanching in well-salted boiling water softens the bitter leaves and sets their colour before stewing. Draining well afterward keeps excess water from diluting the consommé.
“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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