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Sauce

Celery Sauce

A sauce made from celery, broth, butter, flour, nutmeg, and cream, served with boiled fowls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Celery and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,331 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Celery Sauce

Ingredients

Directions

Prepare the celery

  1. Remove all outside leaves from the celery, keeping only the crisp and tender ones.

  2. Cut the celery into pieces about 1 inch long.

Cook and finish the sauce

  1. Bring the broth to a fast boil and add the celery and salt.

  2. Boil until the celery is tender, then pour off any excess liquid.

  3. Stir in the butter mixed with flour, nutmeg, and cream.

Serve

  1. Serve with boiled fowls, turkeys, or rabbits.

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. Celery + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together1,331 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

Celery
Provides the main flavor and body of the sauce as it softens in the broth.
Broth
Forms the liquid base that carries the celery flavor into the sauce.
Butter
Adds richness and, with the flour, helps thicken the sauce.
Flour
Works with the melted butter to thicken the sauce as it is stirred in.
Cream
Adds richness and a smoother, silkier texture to the finished sauce.

The step that matters

Stir in the butter and flour mixture. Flour mixed with butter must be stirred into hot liquid so it disperses evenly; added in lumps or without enough stirring, it leaves pockets of raw flour and an uneven, grainy thickness.

Swap the celery

How well each one fits the dish's main ingredients (chicken, butter, flour, nutmeg, cream):

  1. Cinnamonfits better
  2. Tarragonfits better
  3. Cardamomfits better
  4. Celerythe original

Fit is the average pairing score against chicken, butter, flour, nutmeg, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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