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Sauce

Modern Cookery

A sauce made with lemon rind, sugar, water, butter, flour, wine, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wine and brandy are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 2,427 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Modern Cookery

Ingredients

Directions

Make the syrup

  1. Grate the rind of the lemon.

  2. In a saucepan, combine the lemon rind, sugar, and water. Cook for 15 minutes.

Finish the sauce

  1. Add the butter and flour, stirring for 1 minute until smooth.

  2. Stir in the wine and brandy, mixing well.

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. Wine + brandytop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lemon + winetop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Lemon rind
Adds bright citrus aroma and flavour to the sauce.
Sugar
Adds sweetness and balances the sharpness of the lemon.
Butter
Adds fat and richness, helping the sauce feel smooth.
Flour
Starch thickens the liquid so the sauce becomes body and cohesive.
Wine
Supplies the main liquid and adds acidity and fruity flavour.
Brandy
Contributes aroma and a warm, spirited flavour.

The step that matters

Stirring the butter and flour into the hot liquid. Flour can clump if it hits hot liquid unmixed. Stirring disperses the starch evenly so it thickens the sauce smoothly instead of leaving lumps.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, butter, flour, wine, brandy):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, butter, flour, wine, brandy. 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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