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Celery Sauce

A sauce made from celery, broth, butter, flour, nutmeg, and cream, served with fowls, turkeys, or rabbits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Celery and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,331 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Celery Sauce

Ingredients

Directions

Prepare the celery

  1. Remove the outside leaves from the celery, keeping only the crisp and tender ones. Cut the celery into 1-inch pieces.

Cook and finish

  1. Bring the broth to a boil, add the celery and salt, and boil until the celery is tender.

  2. If there is excess liquid, pour off what you can.

  3. Mix the butter and flour together, then add to the celery along with nutmeg and cream.

  4. Serve with fowls, turkeys, or rabbits.

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. Celery + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together1,331 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

Celery
Provides the main body and the fresh, vegetal flavor of the sauce.
Broth
Carries the celery's flavor and cooks it until tender, forming the liquid base of the sauce.
Butter
Adds fat and richness, and combines with flour to form a roux that thickens the sauce.
Flour
Thickens the sauce when cooked with butter, giving it a smooth, body-rich texture.
Cream
Adds richness and a smooth, creamy texture to the finished sauce.

The step that matters

Mix the butter and flour together, then add to the celery. Flour thickens the liquid only when starch granules are dispersed evenly in fat and then hydrated; mixing them well first avoids lumps and a thin or uneven sauce.

Swap the celery

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

  1. Cinnamonfits better
  2. Tarragonfits better
  3. Cardamomfits better
  4. Celerythe original

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