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Sauce

Burnt Butter

A butter sauce made by browning butter and adding vinegar, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Burnt Butter

Ingredients

Directions

  1. Melt the butter in a frying pan over a gentle fire.

  2. Stir slowly until the butter turns a dark brown color.

  3. Pour in the hot vinegar and season with black pepper and salt.

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. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  3. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Butter
Provides the fat that carries the flavor, and its milk solids toast to a nutty, browned aroma as it cooks.
Vinegar
Adds acidity that cuts the richness of the browned butter and gives it a sharp finish.

The step that matters

Stirring the butter until dark brown. Milk solids in butter go from brown to burnt within moments. Stirring slowly over gentle heat browns them evenly and avoids bitter, scorched flavor.

“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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