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8peck Sauce Zu Salute — Bacon Sauce

A sauce made from bacon, flour, egg yolks, water, vinegar, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

8peck Sauce Zu Salute — Bacon Sauce

Ingredients

Directions

Prepare the bacon

  1. Cut the bacon into small dice, no larger than a pea.

  2. Fry the bacon in a little saucepan until pale brown.

Make the sauce

  1. Mix the flour with water.

  2. Stir in the egg yolks, water, and vinegar.

  3. Add salt and pepper.

  4. Pour the mixture over the bacon and stir until it thickens, but remains pourable when cold.

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. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + vinegartop 27% of all pairs
    Smell alikemoderate
    Cooked together8,652 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Fat bacon
Renders fat for frying and adds savory, smoky flavor to the sauce.
Flour
Thickens the sauce as its starch swells in the hot liquid.
Egg yolks
Emulsify and thicken the sauce as they set gently with heat.
Vinegar
Adds acidity that brightens the rich bacon and egg flavors.

The step that matters

Thickening the sauce over the bacon. Egg yolks thicken when heated but can scramble if the heat is too high or they cook too fast. Stir steadily over gentle heat and stop once it coats a spoon and stays pourable.

“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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