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Sauce

White Cucumber Sauce

A sauce made from boiled cucumbers mixed with béchamel or thick white sauce, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

White Cucumber Sauce

Ingredients

Directions

Prepare the cucumbers

  1. Quarter the cucumbers and remove the seeds and rinds.

  2. Cut the cucumbers into 1‑inch lengths.

Cook and make the sauce

  1. Boil the cucumber pieces in salted water for 15 to 18 minutes.

  2. Press the water out with the back of a spoon and pass the cucumber through a sieve.

  3. Mix the cucumber with béchamel or thick white sauce. Do not boil the mixture again.

  4. Serve the sauce very hot.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cucumber + vinegartop 8% of all pairs
    Smell alikemoderate
    Cooked together4,734 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 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

Cucumbers
Provide the main body and mild flavour of the sauce once cooked and sieved.
Béchamel or thick white sauce
Gives the sauce its thick, smooth body and creamy texture.

The step that matters

Do not boil the mixture again. Once the cucumber is combined with the thick white sauce, boiling can cause the sauce to separate or become grainy and thin, spoiling its smooth texture.

Swap the cucumber

How well each one fits the dish's main ingredients (sauce, veal, egg, vinegar, butter, cream, sugar):

  1. Capsicumfits about as well
  2. Mustardfits about as well
  3. Shallotfits about as well
  4. Cucumberthe original

Fit is the average pairing score against sauce, veal, egg, vinegar, butter, cream, sugar. 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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