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Sauce

Another Mushroom Sauce

A sauce made with small mushrooms, sauce tournée, and rich cream, served with poultry or veal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Another Mushroom Sauce

Ingredients

Directions

Prepare the mushrooms

  1. Prepare the mushrooms carefully.

Make the sauce

  1. Add the mushrooms to the sauce tournée.

  2. Cook until the mushrooms are tender.

  3. Stir in the rich cream.

  4. Bring the mixture to a boil.

Serve

  1. Serve the sauce with boiled poultry, breast of veal, or veal cutlets.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Button mushrooms
Add earthy flavor and a tender, meaty texture to the sauce.
Sauce tournée
Forms the thickened base that the mushrooms and cream are added to.
Rich cream
Adds richness and a smooth, velvety texture to the sauce.

The step that matters

Bring the mixture to a boil. Once cream is stirred in, boiling can make dairy separate or turn grainy, and the sauce can thicken too much. Heat it only until it reaches a boil and keep stirring so it stays smooth.

“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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