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Giblet Sauce

A sauce made from cooked giblets, stock, flour, fat, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Giblet Sauce

Ingredients

Directions

Prepare the giblets

  1. Cook the giblets, then drain and chop them finely, reserving the stock.

Make the sauce

  1. In a saucepan, heat the fat from the pan over medium heat.

  2. Add flour and stir to make a roux, cooking until golden brown.

  3. Gradually whisk in the giblet stock, stirring until smooth.

  4. Add the chopped giblets and season with salt and pepper.

  5. Heat until hot, then serve.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Fat from the pan
Carries flavor and forms the base of the roux, coating flour so it thickens smoothly.
Flour
Thickens the sauce as a roux, giving it body and a smooth texture.
Giblet stock
Forms the liquid of the sauce, adding savory flavor as it thickens.
Giblets
Provide the main meaty flavor and texture of the sauce.

The step that matters

Cooking the roux until golden brown. Flour must cook in fat long enough to lose its raw taste and develop color, but burning gives bitterness. Adding stock too early or unevenly can cause lumps, so whisk it in gradually.

“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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