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French Batter

A light batter made from butter, water, flour, salt, and egg whites, used for fruit, meat, or vegetable fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

French Batter

Ingredients

Directions

Make the batter

  1. Cut the butter into small bits and pour the boiling water over it until dissolved.

  2. Add the cold water, ensuring the mixture is not quite milk warm.

  3. Gradually mix in the flour until smooth.

  4. Add a pinch of salt if making fruit fritters, or more for meat or vegetables.

Finish and use

  1. Just before using, stir in the beaten egg whites.

  2. If the batter is too thick, add a little more water to reach the proper consistency.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

Flour
Forms the batter's body and structure once mixed smooth.
Egg whites
Beaten to a froth, they add lightness and airiness to the batter.
Butter
Melted into the hot water, it adds richness and tenderness to the batter.

The step that matters

Adding the egg whites. Stir the beaten egg whites in just before using. Whites that sit or are overmixed lose their foam, so the batter becomes denser and less light when cooked.

“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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