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Sauce

Carp, Sauce Fbr

A sauce for carp made from fish stock, horseradish, wine, vinegar, lemon juice and anchovy essence, thickened with roux or flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Carp, Sauce Fbr

Ingredients

Directions

  1. Boil the horseradish in the fish stock.

  2. Strain the mixture.

  3. Add the light wine, vinegar, lemon juice, soy sauce, anchovy essence, roux or flour, and butter.

  4. Stir until thickened to the consistency of good cream.

  5. Boil briefly and season with salt and pepper to taste.

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. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Fish + anchovytop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Lemon + horseradishtop 9% of all pairs
    Smell alikestrong
    Cooked together1,155 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Horseradish + flourtop 10% of all pairs
    Smell alikestrong
    Cooked together743 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vinegar + horseradishtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Roux or flour
Thickens the liquid into a smooth sauce as it cooks.
Butter
Adds richness and a silky mouthfeel to the sauce.
Fish stock
Provides the savoury liquid base that the horseradish infuses.
Horseradish
Adds a sharp, pungent aroma that mellows with boiling.

The step that matters

Stir until thickened to the consistency of good cream. Flour or roux thickens only as its starch gelatinises in hot liquid. Stirring keeps the mixture smooth and prevents lumps, and the sauce thickens further as it cools.

“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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