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Sauce

Another Mushroom Sauce

A sauce made from small mushroom buttons, sauce tournee, and rich cream, served with poultry or veal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Another Mushroom Sauce

Ingredients

Directions

Make the sauce

  1. Prepare the mushrooms carefully.

  2. Combine the mushrooms with the sauce tournee in a saucepan.

  3. Cook until the mushrooms are tender.

  4. Add the rich cream and bring to a boil.

Serve

  1. Serve with boiled poultry, breast of veal, or veal cutlets.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 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

Very small mushroom buttons
Provide the main body and earthy flavour of the sauce while softening as they cook.
Sauce tournee
Forms the base of the sauce, giving it body and a smooth, thickened texture.
Rich cream
Adds fat and richness, making the sauce smoother and more velvety.

The step that matters

Adding the cream and bringing to a boil. Cream can split or curdle if it boils hard for too long, so it should be added near the end and brought just to a boil to keep the sauce smooth.

“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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