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Strawberry Sauce

A sauce made from mashed strawberries, butter, sugar, and egg white.

From an old cookbook · modernised transcription
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Strawberry Sauce

Ingredients

Directions

  1. Mash the strawberries until juicy. Canned berries can be used instead of fresh.

  2. Beat the butter and sugar together until creamy.

  3. Stir in the mashed strawberries and the beaten egg white.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Strawberries
Provide the main fruit flavour and moisture that make up the sauce's body.
Butter
Adds richness and, when beaten with sugar, a creamy texture.
Sugar
Sweetens the sauce and helps the butter beat into a creamy base.
Egg white
Adds body and a light, airy texture when beaten into the sauce.

The step that matters

Beat the butter and sugar until creamy. Beating works air into the fat and dissolves sugar crystals into it, creating a smooth, light base. If the butter is not beaten enough, the sauce stays grainy and does not lighten before the fruit goes in.

“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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