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Celery Sauce

A sauce made from celery, white stock, roux, and cream, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Celery and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,863 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Celery Sauce

Ingredients

Directions

Prepare the celery

  1. Wash the celery, removing green leaves and discolored parts.

  2. Place the celery in a stew-pan with cold water and a pinch of salt.

  3. Bring the mixture to a boil.

  4. Strain and wash the celery in cold water.

  5. Dry the celery and cut it up.

Cook and finish the sauce

  1. Boil the cut celery in white stock until tender.

  2. Sieve the cooked celery.

  3. Return the celery to the pan with white roux to thicken and a little boiling cream.

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. Celery + creamtop 18% of all pairs
    Smell alikelow
    Cooked together3,863 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Celery
Forms the bulk of the sauce, giving its flavor and body once cooked and sieved.
White stock
Cooks the celery until tender and adds savory flavor to the sauce.
White roux
Thickens the sauce, giving it body and a smooth, coating texture.
Boiling cream
Adds richness and a silky texture to the finished sauce.

The step that matters

Returning the celery with the roux. Adding roux to the sieved celery needs the mixture to be hot and stirred, so the starch swells evenly and the sauce thickens without lumps or a raw floury taste.

“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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