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Sauce

Genevese Sauce, or Sauce Genevoise

A sauce made with diced ham, carrot, cloves, mace, lemon thyme, parsley, butter, flour, veal gravy, and maigre.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Genevese Sauce, or Sauce Genevoise

Ingredients

Directions

Make the base

  1. In a stewpan, combine the diced ham, carrot, cloves, mace, lemon thyme, parsley, and butter.

  2. Simmer for 45 minutes to 1 hour.

  3. Stir in the flour and continue simmering for 5 minutes.

Finish the sauce

  1. Gradually pour in the boiling veal gravy and let the sauce simmer softly for nearly 1 hour.

  2. Strain the sauce into a clean saucepan.

  3. Heat the strained sauce until it boils, then stir in the Maigre.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Butter
Enriches the flavour and gives the sauce a smooth, rich body.
Flour
Thickens the sauce as it cooks, giving it body.
Veal gravy
Provides the main savoury, meaty flavour and liquid base of the sauce.
Ham
Releases savoury flavour into the stock while it simmers.
Carrot
Adds gentle sweetness and aromatic depth to the sauce.

The step that matters

Stirring in the flour before adding the gravy. Cooking the flour in butter for a few minutes removes its raw taste and lets it thicken evenly. Adding the liquid too soon, or unevenly, can leave lumps and a floury flavour.

Swap the mace

How well each one fits the dish's main ingredients (ham, carrot, clove, lemon, thyme, parsley, butter):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against ham, carrot, clove, lemon, thyme, parsley, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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