Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Melted Butter
Ingredients
Directions
In a bowl, rub together the butter and flour until well blended.
Add the hot water or milk and mix until smooth.
Transfer to a small saucepan and heat over medium heat, shaking gently until it boils.
Boil for 1 minute to remove the raw taste.
If using fresh butter, add a pinch of salt to taste.
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.
Photo for illustrative purposes only · Contact us to use it
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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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
- Butter
- Provides fat that carries flavour and gives the sauce its rich body.
- Flour
- Thickens the sauce as its starch swells when heated with liquid.
- Hot water or milk
- Forms the liquid base that the flour thickens into a smooth sauce.
The step that matters
Boil for 1 minute to remove the raw taste. Flour contains starch that tastes raw until it is fully heated. Boiling the mixture long enough cooks the flour, so the sauce tastes clean and its starch thickens properly.
“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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