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Eschalot Sauce

A sauce made from eschalots, butter, eschalot wine, pepper, and salt, served warm over chops, steaks, or roasted meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Eschalot Sauce

Ingredients

Directions

Prepare

  1. Finely chop the eschalots.

  2. In a saucepan, melt the butter over low heat.

Make the sauce

  1. Add the chopped eschalots and cook until soft.

  2. Stir in the eschalot wine, pepper, and salt.

Serve

  1. Serve warm over chops, steaks, or roasted meat.

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 + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Wine + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Eschalots
Soften during cooking to add savory aroma and body to the sauce.
Butter
Provides fat and a rich, smooth texture that carries the flavors.
Eschalot wine
Adds acidity and aromatic depth to balance the butter.

The step that matters

Cook the eschalots until soft over low heat. Gentle heat softens the eschalots and draws out their sweetness without browning them. Over high heat they can scorch, turning the sauce bitter and the butter dark or burnt.

“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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