Name: Mushroom Sauce, Extempore
Ingredients: 2 tablespoons butter; 2 tablespoons mushroom ketchup; thickened broth or gravy (optional)

Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Mushroom Sauce, Extempore

Ingredients

2 tablespoons butter
2 tablespoons mushroom ketchup
thickened broth or gravy (optional)

Directions

Make the sauce

Melt the butter in a saucepan.
Add the mushroom ketchup instead of milk.
Stir well and combine with thickened broth or gravy if desired.

Serve

Serve as a relish with fish, poultry, or meats.

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.

Butter + mushroomtop 7% of all pairs

Smell alikemoderate

Cooked together12,525 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Mushroom + ketchuptop 16% of all pairs

Smell alikelow

Cooked together2,225 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Butter + ketchuptop 24% of all pairs

Smell alikelow

Cooked together2,784 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Butter: Melts to form a rich, flavourful fat base for the sauce.
Mushroom ketchup: Supplies concentrated savoury, umami flavour in place of milk.

“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.