Name: Orange Sauce . — Sauce a V Orange
Ingredients: 3 oranges; salt; strong beef juice; whole young onions; large pepper

Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Orange Sauce . — Sauce a V Orange

Ingredients

Directions

Cut the oranges in half and squeeze the juice into a bowl.
Remove the inner skin from the orange zests and slice them thinly.
Blanch the zests, drain, and place them in strong beef juice with a little large pepper.
Heat the mixture on the side of the stove, then add the orange juice.
When serving, place the zests on top.

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.

Beef + oniontop 7% of all pairs

Smell alikemoderate

Cooked together17,092 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Beef + peppertop 10% of all pairs

Smell alikemoderate

Cooked together18,971 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Orange + peppertop 10% of all pairs

Smell alikestrong

Cooked together2,402 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Orange + beeftop 19% of all pairs

Smell alikemoderate

Cooked together960 recipes

Shared aroma: 2,4-nonadienal (fatty, green).