Why it works: Lemon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Lemon Sauce
Ingredients
Directions
Peel the lemon and cut it into slices twice as thick as half‑crown pieces.
Dice the lemon slices and add them to ½ cup of melted butter.
If desired, mince a bit of the thinly peeled lemon peel and add it to the sauce.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Lemon + buttertop 16% of all pairsSmell alikemoderateCooked together41,227 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lemon
- Provides the sharp acidity and fresh aroma that defines the sauce.
- Butter
- Carries the lemon flavour and gives the sauce a rich, smooth body.
“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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