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Sauce

Foamy Sauce

A light, foamy sauce made with butter, powdered sugar, fruit juice, wine, boiling water, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Foamy Sauce

Ingredients

Directions

  1. Cream the butter in a bowl.

  2. Add the powdered sugar and fruit juice, then mix in the wine.

  3. Just before serving, stir in the boiling water thoroughly.

  4. Add the beaten egg white and mix well.

  5. Beat all together with a whisk until light and foamy.

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 + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: decanal (soap, orange peel).

  3. Wine + eggtop 33% of all pairs
    Smell alikelow
    Cooked together6,918 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
Forms the rich, creamy base of the sauce and adds fat for a smooth mouthfeel.
Egg white
Whisked into the sauce, its proteins trap air to create a light, foamy texture.
Powdered sugar
Sweetens the sauce and dissolves smoothly, giving a fine, even texture.
Fruit juice
Adds moisture along with fruity acidity and flavor.

The step that matters

Beat all together with a whisk until light and foamy. Whisking traps air in the egg white and mixture, and that air is what makes the sauce light and foamy. Beating thoroughly distributes the air evenly through the sauce.

“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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