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Sauce

Orleans Sauce

A sauce made with boiled carrot, anchovies, egg whites, gherkins, and Poivrade sauce, simmered together.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Carrot and sauce are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 2,509 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Orleans Sauce

Ingredients

Directions

Prepare

  1. Cut the carrot, anchovies, egg whites, and gherkins into small dice-like shapes.

  2. Place them in a small bain-marie.

Make the sauce

  1. Add the Poivrade sauce and gently boil together for 5 minutes.

  2. Use this sauce for braised meats.

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. Carrot + saucetop 24% of all pairs
    Smell alikelow
    Cooked together2,509 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Carrot + eggtop 35% of all pairs
    Smell alikelow
    Cooked together4,481 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 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

Poivrade sauce
Forms the liquid base that carries the other ingredients and gives the sauce its body.
Hard-boiled egg whites
Add a firm, chopped texture to the sauce.
Green gherkins
Add acidity and a sharp, tangy bite.
Anchovies
Add a salty, savoury depth of flavour.

The step that matters

Gently boil together for 5 minutes. Boiling too hard can break down the small pieces and cloud the sauce. A gentle simmer keeps the diced ingredients intact while their flavours blend into the sauce.

Swap the carrot

How well each one fits the dish's main ingredients (egg, sauce):

  1. Horseradishfits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Carrotthe original

Fit is the average pairing score against egg, sauce. 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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