Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and 8,645 recipes mention both. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
Eich Wine Sauce
Ingredients
Directions
Beat the butter until creamy.
Gradually add the powdered sugar and mix until very light.
Slowly add the hot wine a little at a time.
Place the bowl in a basin of hot water and stir for 2 minutes.
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 aroma chemistry they share, and how many recipes mention both.
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Butter + winetop 13% of all pairsAroma overlapmoderateMentioned together8,645 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Butter + sugartop 17% of all pairsAroma overlapmoderateMentioned together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Sugar + winetop 31% of all pairsAroma overlaplowMentioned together9,581 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Provides richness and a creamy, smooth body that holds the sugar and wine.
- Powdered sugar
- Adds sweetness and bulk, and its fine grains blend smoothly into the creamed butter.
- Wine
- Adds liquid and flavour, giving the sauce its aroma and a light acidity.
The step that matters
Slowly add the hot wine a little at a time.. Butter and sugar form an emulsion that depends on being whisked gradually. Adding hot liquid in one go can break the emulsion, causing the sauce to look curdled or separated.
“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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