Skip to main content
Sauce

Egg Sauce

A sauce made from diced hard-boiled eggs mixed with melted butter, seasoned with salt and pepper, optionally flavored with anchovy essence and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,122 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Egg Sauce

Ingredients

Directions

  1. Cut the yolks and whites of the hard-boiled eggs separately into small dice.

  2. Add the diced eggs to the melted butter.

  3. Season with salt and pepper.

  4. If serving with fish, add a drop or two of anchovy essence and some chopped parsley if desired.

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 aroma chemistry they share, and how many recipes mention both.

  1. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

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

  2. Egg + anchovytop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + anchovytop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Anchovy + parsleytop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together1,702 recipes

    Shared aroma: linalool (floral, citrus).

  5. Butter + parsleytop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Hard-boiled eggs
Diced yolks and whites give the sauce body and a soft, rich texture.
Melted butter
Provides fat and a smooth, rich mouthfeel that carries the diced egg.

“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.

More egg sauce recipes

for Boiled Fish 7for Fish 7for Salt Cod 7Anchovy 5for Puddings 5for Boiled Codfish 3 See all 247 →

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes