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Sauce

Superior Mint-sauce

A sauce made from chopped mint leaves, powdered sugar, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Superior Mint-sauce

Ingredients

Directions

Prepare the mint

  1. Strip the leaves from the mint stems and wash them thoroughly.

  2. Drain the mint on a sieve or dry it with a cloth.

  3. Chop the mint leaves very finely and place them in a sauce-tureen.

Make the sauce

  1. Add the powdered sugar to the chopped mint and mix well.

  2. Gradually pour in the vinegar while stirring the mixture.

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. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Mint + vinegartop 17% of all pairs
    Smell alikelow
    Cooked together1,376 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mint + sugartop 32% of all pairs
    Smell alikelow
    Cooked together2,592 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Fresh mint leaves
Provides the main herbal aroma and flavour of the sauce.
Powdered sugar
Sweetens the sauce and balances the sharpness of the vinegar.
Vinegar
Adds acidity that gives the sauce its sharp, tangy character.

The step that matters

Gradually pour in the vinegar while stirring. Adding vinegar slowly while stirring lets the sugar dissolve evenly and keeps the acid from being unevenly concentrated, so the sauce tastes balanced rather than harsh in spots.

Swap the mint

How well each one fits the dish's main ingredients (sugar, vinegar):

  1. Cinnamonfits better
  2. Tarragonfits better
  3. Peppermintfits better
  4. Mintthe original

Fit is the average pairing score against sugar, vinegar. 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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