Name: A Marinade for Collared Meats
Ingredients: ½ cup oatmeal; coarse sea salt to taste; 2 cups white wine; 1 teaspoon white pepper

Why it works: White wine and white pepper work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 407 recipes. Both carry methyl butyrate, which smells fruity, apple. The science ↓

A Marinade for Collared Meats

Ingredients

½ cup oatmeal
coarse sea salt to taste
2 cups white wine
1 teaspoon white pepper

Directions

Make a thin water‑gruel by cooking the oatmeal in water.
Season the gruel well with coarse sea salt.
Add the white wine and white pepper.
Boil the mixture together for 30 minutes.
Allow it to cool before adding the collar.

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.

White wine + white peppertop 20% of all pairs

Smell alikelow

Cooked together407 recipes

Shared aroma: methyl butyrate (fruity, apple).

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

What each ingredient does

Oatmeal: Thickens the marinade into a light gruel that helps it cling to the meat.
White wine: Adds acidity and aroma, and helps flavour the meat.

“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.