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Whisky and Mustard Sauce

A tangy sauce for accompanying haggis on Burns Night

By bbcgoodfood · From Open Recipes · 5 ingredients
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Why it works: Whisky and mustard share more aroma than cooks usually use. They rank in the top 12% of all ingredient pairs, and 39 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓

The recipe

Serves 4

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Whisky + mustardtop 12% of all pairs
    Aroma overlapstrong
    Mentioned together39 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Mustard + peppertop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together15,427 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Whisky + creamtop 8% of all pairs
    Aroma overlaplow
    Mentioned together258 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + peppertop 13% of all pairs
    Aroma overlaplow
    Mentioned together21,446 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Whisky + peppertop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together115 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Cream and pepper share little aroma chemistry, yet 21,446 recipes mention both: they likely work on texture and structure more than aroma.

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