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Sauce

Clear Sauce

A clear sauce made with arrowroot, sugar, jelly, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Arrowroot and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,073 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Clear Sauce

Ingredients

Directions

Make the sauce

  1. Moisten the arrowroot with a little water.

  2. Add ½ cup of water.

  3. Stir over heat until it boils.

  4. Add the sugar and 1 tablespoon of jelly.

  5. Stir until it boils.

Serve

  1. Serve with pudding.

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. Arrowroot + sugartop 20% of all pairs
    Smell alikemoderate
    Cooked together1,073 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Arrowroot
Thickens the liquid as it heats, giving a glossy, clear sauce rather than a cloudy one.
Sugar
Adds sweetness to balance the sauce.
Jelly
Adds sweetness and fruity flavour to the sauce.

The step that matters

Moisten the arrowroot with a little water.. Arrowroot starch clumps when it meets hot liquid while dry. Mixing it into a smooth slurry first lets the granules disperse evenly, so the sauce thickens without lumps.

“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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