Name: Eaffout of Truffles
Ingredients: truffles; oil; butter; salt; pepper; white wine; lemon juice; 2 egg yolks

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Eaffout of Truffles

Ingredients

Directions

Wash and brush the truffles.
Soak the truffles in oil.
Cut the truffles into thick slices.
In a stewpan, heat oil or butter.
Add the truffles, salt, pepper, and a little white wine.
Cook until done, then serve with lemon juice or beaten egg yolks added to the gravy.

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.

Pepper + lemontop 3% of all pairs

Smell alikestrong

Cooked together27,047 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Butter + white winetop 9% of all pairs

Smell alikemoderate

Cooked together5,083 recipes

Shared aroma: ethyl octanoate (fruity, wine).
White wine + lemontop 11% of all pairs

Smell alikemoderate

Cooked together3,832 recipes

Shared aroma: myrcene (balsamic, herbaceous).
Truffle + buttertop 11% of all pairs

Smell alikemoderate

Cooked together2,209 recipes

Shared aroma: nonanal (fat, citrus).
Pepper + white winetop 15% of all pairs

Smell alikemoderate

Cooked together5,433 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).