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Truffle Sauce

A sauce made by simmering truffles in sherry, then adding brown sauce and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Truffle and sherry work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 297 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Truffle Sauce

Ingredients

Directions

  1. Slice and simmer the truffles in ½ cup of sherry for 5 minutes.

  2. Beat the mixture through a wire sieve and then a fine sieve.

  3. Add ½ cup of Brown Sauce and let it simmer for 5 minutes.

  4. Stir in ¼ teaspoon of salt.

  5. Alternatively, chop the truffles very finely instead of sieving.

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. Truffle + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together297 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes
  3. Sherry + saucetop 23% of all pairs
    Smell alikelow
    Cooked together1,097 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

Truffles
Provide the main earthy aroma and flavour that defines the sauce.
Sherry
Simmered with the truffles to extract their aroma and add a sweet, acidic note.
Brown sauce (no. 22)
Adds body and savoury depth, thickening the sauce and rounding its flavour.

The step that matters

Sieving the truffle mixture. Pushing the simmered truffles through fine sieves breaks them into a smooth purée that thickens and blends evenly. Under-sieving leaves gritty pieces, while the alternative of chopping very finely gives a coarser texture.

“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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