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Sauce

Celery Sauce

A creamy sauce made with celery, butter, flour, milk, lemon juice, and turkey broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Celery Sauce

Ingredients

Directions

Make the sauce base

  1. In a pan, mix flour and butter until smooth.

  2. Gradually stir in boiling milk until combined.

Add the celery

  1. Cut celery into small pieces and boil in water for a few minutes, then strain.

  2. Add the celery to the flour and butter mixture, stirring over low heat for 5-10 minutes.

  3. For an alternative method, boil 1 head of celery until tender and strain.

  4. In a bowl, beat the egg yolk with lemon juice, then mix in the strained celery and turkey broth.

  5. Season with salt and pepper to taste.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Flour
Thickens the sauce together with the butter as it cooks.
Butter
Adds richness and helps form the smooth base with the flour.
Milk
Forms the liquid body of the sauce, which thickens as it heats.
Egg yolk
Enriches and thickens the sauce when beaten in.
Celery
Provides the main flavor and body of the sauce.

The step that matters

Beating the egg yolk into the sauce. Egg yolk can scramble if it meets hot liquid too quickly. Mixing it with lemon juice and the strained celery first, and keeping the sauce from boiling, helps it thicken smoothly.

Swap the celery

How well each one fits the dish's main ingredients (flour, butter, milk, pepper, lemon, turkey, egg):

  1. Parsleyfits better
  2. Nutmegfits better
  3. Thymefits better
  4. Celerythe original

Fit is the average pairing score against flour, butter, milk, pepper, lemon, turkey, egg. 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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