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Supreme Sauce

A rich sauce made from reduced stock, milk, cream, salt, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Supreme Sauce

Ingredients

Directions

  1. Boil the stock until it reduces to one-third of its original quantity.

  2. In a separate pot, boil the milk and cream together with salt and cayenne pepper.

  3. Add the milk and cream mixture to the reduced stock and stir 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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  2. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

Stock
Forms the savoury base of the sauce, and reducing it concentrates its flavour.
Milk
Adds liquid and a mild, creamy body to the sauce.
Cream
Adds fat, giving the sauce richness and a smoother texture.

The step that matters

Reducing the stock. Stock must reduce to one-third of its volume to concentrate its flavour; reducing too little leaves the sauce thin and weak, while reducing too far can make it overly salty or intense once the dairy is added.

“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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