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Sauce

Carp, Sauce for

A sauce made from fish stock, wine, vinegar, lemon juice, horseradish, soy sauce, anchovy essence, thickened with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Carp, Sauce for

Ingredients

Directions

Make the sauce

  1. Boil the horseradish in the fish stock, then strain.

  2. Add the wine, vinegar, lemon juice, soy sauce, anchovy essence, and enough flour and butter to thicken the sauce to the consistency of good cream.

  3. Bring to a boil and season with salt and pepper to taste.

Serve

  1. Serve with grilled meat or poultry.

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. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Fish + anchovytop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Lemon + horseradishtop 9% of all pairs
    Smell alikestrong
    Cooked together1,155 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Horseradish + flourtop 10% of all pairs
    Smell alikestrong
    Cooked together743 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vinegar + horseradishtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Fish stock
Forms the savoury liquid base that the other flavourings are added to.
Flour and butter
Thicken the sauce to a creamy consistency as they cook together.
Grated horseradish
Adds a sharp, pungent heat that mellows somewhat when boiled.
Light wine
Adds acidity and body to the sauce.
Anchovy essence
Adds a concentrated salty, savoury depth.

The step that matters

Thickening with flour and butter. Flour must be cooked fully into the hot liquid, with the butter incorporated smoothly, so that starch swells and the sauce thickens without lumps or a raw floury taste.

“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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