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Sauce

Sharp Sauce for Venison

A vinegar-based sauce with powdered sugar, simmered and strained for use with venison.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Sharp Sauce for Venison

Ingredients

Directions

  1. In a clean saucepan, combine the white wine vinegar and powdered sugar.

  2. Heat over low heat and let it simmer gently.

  3. Skim off any foam that forms on the surface.

  4. Strain the sauce through a fine sieve into a serving bowl.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

White wine vinegar
Adds sharp acidity that balances the sweetness of the sugar.
Powdered sugar
Provides sweetness and dissolves quickly into the liquid for a smooth sauce.

The step that matters

Heat over low heat and let it simmer gently. Gentle heat lets the sugar dissolve fully and keeps the mixture from scorching or reducing too quickly. A hard boil can darken the sugar and make the sauce taste burnt or overly concentrated.

“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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