Skip to main content
Main

Grill Sauce

A savory sauce made with gravy, butter, flour, ketchup, lemon, mustard, capers, pepper, lemon rind, anchovy essence, eschalot wine, and chili vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Mustard and capers match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 624 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Grill Sauce

Ingredients

Directions

Make the sauce

  1. In a bowl, mix the butter and flour until well combined.

  2. In a saucepan, combine the gravy, butter-flour mixture, ketchup, lemon juice, mustard, capers, black pepper, grated lemon rind, essence of anchovies, and eschalot wine.

  3. Add chili vinegar or cayenne to taste.

  4. Simmer the mixture for a few minutes.

Serve

  1. Pour some sauce over the grilled dish and serve the rest in a sauce-tureen.

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. Mustard + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together624 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Lemon + caperstop 5% of all pairs
    Smell alikestrong
    Cooked together1,222 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Flour + caperstop 6% of all pairs
    Smell alikestrong
    Cooked together1,024 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Butter
Melts into the sauce to add richness and a smooth, silky body.
Flour
Thickens the sauce when cooked with the butter, giving it body.
Gravy
Forms the savoury liquid base of the sauce.
Mushroom or walnut ketchup
Adds concentrated savoury depth and umami flavour.
Lemon juice
Adds acidity that brightens the sauce and balances richness.
Essence of anchovies
Adds salty, savoury depth that rounds out the flavour.

The step that matters

Combine the butter-flour mixture with the hot gravy. Flour must be fully blended into the butter before liquid is added, and the sauce must simmer after adding it, so starch can swell and thicken smoothly without lumps.

Swap the lemon

How well each one fits the dish's main ingredients (butter, flour, mushroom, mustard, capers, pepper, wine):

  1. Lemonthe original
  2. Avocadofits about as well
  3. Limefits less well
  4. Cherryfits less well

Fit is the average pairing score against butter, flour, mushroom, mustard, capers, pepper, wine. 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.

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes