Caper Sauce for Fish

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. Butter + mushroomtop 7% of all pairs
   Smell alikemoderate
   Cooked together12,525 recipes

   Shared aroma: trans-2-decenal (waxy, orange).

2. Veal + mushroomtop 14% of all pairs
   Smell alikemoderate
   Cooked together2,446 recipes

   Shared aroma: 2,4-nonadienal (fatty, green).

3. Vinegar + mushroomtop 18% of all pairs
   Smell alikemoderate
   Cooked together2,070 recipes

   Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

4. Butter + vealtop 23% of all pairs
   Smell alikemoderate
   Cooked together9,381 recipes

   Shared aroma: 3-hexenal (apple, fruity).

5. Butter + vinegartop 23% of all pairs
   Smell alikemoderate
   Cooked together13,513 recipes

   Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Melted butter

Forms the rich base of the sauce and carries the flavour and smooth texture.

Veal gravy or jelly

Adds savoury depth and body, helping the butter hold together as a sauce.

Essence of anchovies

Adds a salty, savoury depth that rounds out the richness of the butter.

Mushroom catsup or harvey's sauce

Can replace the gravy, adding savoury, umami depth to the sauce.

The step that matters