Why it works: Lemon and vinegar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 7,334 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Sauce Robert
Ingredients
Directions
Combine the juice of ½ lemon with 2 teaspoons of your choice of vinegar, stirring well to mix the flavors.
Serve with your preferred dish.
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.
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Lemon + vinegartop 20% of all pairsSmell alikemoderateCooked together7,334 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lemon juice
- Adds bright acidity that sharpens the flavor of the sauce.
- Vinegar
- Adds sharp acidity and the aroma of the chosen herb vinegar.
“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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