Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Anotiier Mushroom Sauce
Ingredients
Directions
Prepare and cook
Prepare the mushroom buttons carefully.
Combine the mushrooms with an equal amount of sauce tournee in a saucepan.
Cook until the mushrooms are tender.
Finish and serve
Add the rich cream and bring the mixture to a boil.
Serve the sauce with boiled poultry, breast of veal, or veal cutlets.
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.
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Sauce + creamtop 9% of all pairsSmell alikemoderateCooked together4,787 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Mushroom + creamtop 15% of all pairsSmell alikelowCooked together4,500 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Mushroom + saucetop 19% of all pairsSmell alikelowCooked together4,480 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
- Mushroom buttons
- Provide the main flavour and a tender, slightly firm texture in the sauce.
- Sauce tournee
- Forms the base of the sauce and gives it body and a smooth, thick consistency.
- Rich cream
- Adds richness, a silkier mouthfeel and a mild sweetness to the sauce.
The step that matters
Adding the cream and bringing it to a boil. Cream is rich in fat and can separate or turn grainy if it is boiled hard or for too long. Bringing the mixture just to a boil after adding it keeps the sauce smooth and well combined.
“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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