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Sauce

White Foam Sauce

A sweet sauce made from butter, sugar, milk, flour, and vanilla or lemon, served with boiled puddings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

White Foam Sauce

Ingredients

Directions

Prepare the sauce

  1. Work the butter and sugar together until creamy.

  2. In a saucepan, bring the milk to a boil.

  3. Thicken the boiling milk with a little flour.

Finish and serve

  1. Remove from heat and quickly stir in the butter and sugar mixture.

  2. Flavor with vanilla or lemon to taste.

  3. Serve with boiled puddings.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Adds richness and a smooth, creamy body to the sauce.
Sugar
Adds sweetness and helps the butter cream into a light, smooth base.
Milk
Forms the liquid base of the sauce that the flour thickens.
Flour
Thickens the boiling milk so the sauce coats a spoon.

The step that matters

Stirring in the butter and sugar off the heat. Adding the creamed mixture off the heat and stirring quickly keeps the butter emulsified and prevents it from separating or turning greasy in the hot sauce.

“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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