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Sauce

Jardiniere Sauce

A vegetable sauce with onions, carrots, turnip, peas, and herbs simmered in water with Worcestershire sauce, ketchup, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Jardiniere Sauce

Ingredients

Directions

  1. Tie the herbs and celery seed in a piece of muslin.

  2. In a saucepan, combine the onions, carrots, turnip, meat extract, and 1 pint of water.

  3. Simmer until the vegetables are tender.

  4. Add the ketchup, Worcestershire sauce, seasoning, and peas.

  5. Heat through, then remove the muslin bag with the herbs. Sauce is ready.

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 + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Onions
Softens into the base, adding sweetness and body to the sauce.
Carrots
Break down during simmering to add sweetness and thicken the liquid slightly.
Turnip
Softens during simmering, adding earthy flavour and body to the sauce.
Meat extract
Adds concentrated savoury, umami flavour to the cooking liquid.
Holbrook's worcestershire sauce
Adds tangy, savoury acidity and depth of flavour.

Swap the peas

How well each one fits the dish's main ingredients (onion, carrot, turnip, meat, sauce, ketchup, celery):

  1. Beansfits better
  2. Chestnutfits better
  3. Lentilsfits better
  4. Peasthe original

Fit is the average pairing score against onion, carrot, turnip, meat, sauce, ketchup, celery. 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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