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Sauce

Sharp Brown Sauce

A sharp brown sauce made with onion, cider vinegar, water, tomato ketchup, pepper, sea salt, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Sharp Brown Sauce

Ingredients

Directions

  1. In a saucepan, combine the chopped onion, cider vinegar, water, tomato ketchup, pepper, and coarse sea salt.

  2. In a separate bowl, stir the sifted flour into the melted butter until smooth.

  3. Add the butter mixture to the saucepan and bring to a boil.

  4. Cook until the sauce thickens.

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. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Melted butter
Carries the flour and adds richness and a smooth mouthfeel to the sauce.
Sifted flour
Thickens the sauce as its starch swells when heated in the liquid.
Tomato ketchup
Adds sweetness, tang and body to the sauce's flavour.
Cider vinegar
Provides acidity that brightens and balances the sauce.

The step that matters

Adding the butter mixture to the saucepan. Flour lumps form if it is not fully blended into the butter first, and the starch only thickens evenly when the sauce is heated and stirred while it comes to a boil.

Swap the tomato

How well each one fits the dish's main ingredients (onion, cider, vinegar, ketchup, pepper, butter, flour):

  1. Mustardfits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Tomatothe original

Fit is the average pairing score against onion, cider, vinegar, ketchup, pepper, butter, flour. 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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