Name: Brussels Sprouts in White Sauce
Ingredients: 1 pound Brussels sprouts; ½ cup coarse sea salt; 1 cup white sauce

Why it works: Brussels sprouts and sauce work together. They rank in the top 45% of all ingredient pairs, and cooks put them together in 5 recipes. The science ↓

Brussels Sprouts in White Sauce

Ingredients

1 pound Brussels sprouts
½ cup coarse sea salt
1 cup white sauce

Directions

Prepare

Pick over the Brussels sprouts, remove any wilted leaves, and soak them in cold water for 15 minutes.

Cook and serve

Cook the Brussels sprouts in boiling salted water for 20 minutes, or until easily pierced with a skewer.
Drain the Brussels sprouts and add 1 cup of white sauce for each pint.

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.

Brussels sprouts + saucetop 45% of all pairs

Smell alikelow

Cooked together5 recipes

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

What each ingredient does

Brussels sprouts: Form the main body of the dish; cooking softens their texture until tender.
White sauce: Adds moisture and richness, coating the sprouts with a creamy flavour.

“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.