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Sauce

Sauce for Same

A sweet butter sauce with sugar, butter, egg, and wine or vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Sauce for Same

Ingredients

Directions

Make the sauce

  1. In a bowl, beat together the sugar and butter until creamy.

  2. Add the egg and continue to beat for 15 minutes.

  3. Heat the mixture in a saucepan until it is scalding hot.

Serve

  1. Serve immediately while 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 + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Sugar
Adds sweetness and helps give the sauce its body when beaten with butter.
Butter
Adds fat and richness, and creams with sugar to give a smooth texture.
Egg
Its proteins thicken the sauce as it heats and help bind it together.
Wine or vinegar
Adds acidity that brightens the flavour and balances the sweetness.

The step that matters

Heat the mixture in a saucepan until it is scalding hot. The egg proteins thicken the sauce as they heat, but if the mixture gets too hot too fast they can scramble and curdle. Heating gently and keeping the mixture moving helps it stay smooth.

“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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