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Marinade Sauce, or Marinade Cuite

A savory sauce made with stock, vinegar, butter, carrots, shallots, herbs, and flour, simmered and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Marinade Sauce, or Marinade Cuite

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan.

  2. Add the sliced carrot, sliced shallots, thyme, and clove, and fry for a few minutes.

  3. Add parsley, bay leaf, chives, and flour; stir for a few minutes.

  4. Moisten with vinegar and stock, and season with pepper and salt.

  5. Simmer for 30 minutes.

Finish and serve

  1. Strain through a fine sieve and serve with roast or braised game.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Flour
Thickens the sauce as it cooks with the butter and liquid.
Butter
Carries the aromatics and adds richness to the sauce.
Vinegar
Adds acidity that brightens the flavour of the sauce.
Stock
Forms the main liquid body of the sauce.
Shallots
Add a mild onion-like sweetness and aroma as they soften.

The step that matters

Simmer for 30 minutes. A gentle simmer lets the flavours of the aromatics, vinegar and stock blend and the flour fully cook, which avoids a raw taste. A hard boil can reduce the sauce too quickly and make it cloudy or sticky.

Swap the clove

How well each one fits the dish's main ingredients (vinegar, flour, butter, carrot, shallot, thyme, parsley):

  1. Tarragonfits better
  2. Marjoramfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against vinegar, flour, butter, carrot, shallot, thyme, parsley. 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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