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Sauce

English Melted Butter

A sauce made from butter, flour, water, pepper, and salt, finished with remaining butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

English Melted Butter

Ingredients

Directions

Make the sauce

  1. Melt half of the butter in a saucepan.

  2. Mix in the flour smoothly off the heat.

  3. Gradually add the water and boil the sauce for five minutes, stirring constantly.

Finish and serve

  1. Just before serving, season with pepper and salt, and add the remaining butter cut into small pieces off the heat.

  2. Dissolve the butter gently in a separate saucepan to maintain its creamy appearance.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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, fat and a smooth, creamy mouthfeel to the sauce.
Flour
Thickens the sauce as its starch swells in the liquid, giving body.

The step that matters

Adding the remaining butter off the heat. Butter added over direct heat can separate and turn oily. Adding it off the heat in small pieces lets it melt gently and emulsify into the sauce, keeping it glossy and creamy.

“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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