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Sauce

An Excellent Sauce for Carp, or Boiled Turkey

A buttery sauce with anchovy, soy sauce, and lemon, suitable for carp or boiled turkey.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

An Excellent Sauce for Carp, or Boiled Turkey

Ingredients

Directions

Make the sauce

  1. In a bowl, rub the butter with the flour.

  2. Add the water and melt the mixture over low heat.

  3. Stir in the thick cream and chopped anchovy.

  4. Bring the mixture to a boil, then add the soy sauce.

  5. If the color is not satisfactory, add more soy sauce.

Finish and serve

  1. Transfer the sauce to a serving dish and season with salt and lemon juice.

  2. Stir well to prevent curdling.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Cream + anchovytop 15% of all pairs
    Smell alikemoderate
    Cooked together798 recipes

    Shared aroma: octanal (fat, soap).

  5. Anchovy + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Provides fat and richness, giving the sauce a smooth, silky body.
Flour
Thickens the butter and water into a stable, smooth base for the sauce.
Thick cream
Adds fat and body, making the sauce rich and creamy.
Anchovy
Contributes a savory, salty depth of flavor to the sauce.
Soy sauce
Adds savory flavor and darkens the color of the sauce.

The step that matters

Stir well after adding the cream and boiling. Cream-based sauces can curdle or separate when heated strongly, so constant stirring keeps the emulsion smooth and evenly combined.

Swap the lemon

How well each one fits the dish's main ingredients (butter, flour, cream, anchovy):

  1. Raisinfits about as well
  2. Lemonthe original
  3. Vanillafits about as well
  4. Avocadofits about as well

Fit is the average pairing score against butter, flour, cream, anchovy. 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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