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Sauce

Shrimp Sauce

A sauce made with butter, egg yolk, and shrimp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and shrimp are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,931 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Shrimp Sauce

Ingredients

Directions

  1. Melt the butter in a saucepan.

  2. Add the egg yolk and stir until combined.

  3. Mix in the cleaned and chopped shrimps.

  4. Cook gently until the shrimps are heated through.

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 + shrimptop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + shrimptop 26% of all pairs
    Smell alikemoderate
    Cooked together1,829 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Butter
Provides fat and richness, carrying flavor and giving the sauce a smooth, silky body.
Egg yolk
Emulsifies the melted butter and thickens the sauce, adding richness and a creamy texture.
Shrimps
Supply the main flavor and tender texture as the solid element of the sauce.

The step that matters

Add the egg yolk and stir until combined.. Egg yolk thickens sauces by setting gently. If the butter is too hot, the yolk can scramble and the sauce turns grainy, so keep the heat low while stirring.

“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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