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Sauce

Another Poivrade Sauce, for Cold Meat

A mustard-based sauce made with egg yolk, oil, soy sauce, parsley, and chives, served over cold meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mustard and chive match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 587 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Another Poivrade Sauce, for Cold Meat

Ingredients

Directions

Make the sauce

  1. In a bowl, mash the yolk of the hard-boiled egg with salt.

  2. Add mustard, oil, soy sauce, parsley, and chives; mix well.

Serve

  1. Pour the sauce over slices of cold meat.

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. Mustard + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together587 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Mustard + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Mustard + saucetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,120 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mustard + meattop 13% of all pairs
    Smell alikelow
    Cooked together855 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Hard-boiled egg yolk
Mashed into a base that helps bind the oil and gives the sauce richness.
Mustard
Adds sharpness and helps keep the oil blended into the sauce.
Oil
Supplies fat for a smooth, rich texture.
Soy sauce
Adds savory depth and saltiness.
Parsley
Adds fresh, herbal aroma.
Chives
Adds mild onion-like aroma and freshness.

Swap the parsley

How well each one fits the dish's main ingredients (egg, mustard, sauce, chive, meat):

  1. Capersfits better
  2. Tarragonfits better
  3. Garlicfits about as well
  4. Parsleythe original

Fit is the average pairing score against egg, mustard, sauce, chive, meat. 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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