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Sauce

Brown Bread Sauce

A sauce made from clarified butter, bread crumbs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Brown Bread Sauce

Ingredients

Directions

  1. Clarify the butter in a saucepan over low heat.

  2. Add the baked bread crumbs and fry for 1 minute, stirring carefully.

  3. Remove from heat, then add salt and pepper to taste.

  4. Serve very hot.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Fresh butter
Provides the fat base that carries the flavour and fries the crumbs to a golden brown.
Baked bread crumbs
Toast in the hot butter to add a nutty, browned flavour and a slightly crisp texture.

The step that matters

Adding the bread crumbs to the butter. Crumbs can scorch quickly once they hit hot fat. Stirring carefully over moderate heat for only about a minute lets them brown evenly without turning bitter.

“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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