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Mock Oyster Sauce

A sauce made from anchovies, water, mace, cloves, cream, butter, and flour, served over boiled fowl or veal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mace and clove are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 8,400 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Mock Oyster Sauce

Ingredients

Directions

Make the base

  1. In a saucepan, combine the chopped anchovies, water, mace, and cloves.

  2. Simmer until the anchovies are completely dissolved.

  3. Strain the mixture and let it cool.

Finish and serve

  1. Add the cream to the cooled mixture.

  2. Thicken the sauce by mixing the butter and flour, then heat it up.

  3. Serve over boiled fowl or veal.

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. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Clove + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together12,671 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mace + creamtop 18% of all pairs
    Smell alikelow
    Cooked together4,009 recipes

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Anchovies
Dissolve into the liquid to give the sauce its savory, salty depth.
Cream
Adds richness and a smooth, mellow body to the sauce.
Butter
Enriches the sauce and carries flavor when combined with the flour.
Flour
Thickens the sauce when cooked with butter into a roux.

The step that matters

Thicken the sauce by mixing the butter and flour, then heat it up.. Flour must be cooked with the butter and whisked into the warm liquid so it thickens smoothly without lumps or a raw starchy taste.

Swap the clove

How well each one fits the dish's main ingredients (mace, cream, butter, flour):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Parsleyfits about as well
  4. Clovethe original

Fit is the average pairing score against mace, cream, butter, flour. 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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