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Sauce

Golden Sauce

A thick, foamy sauce made from egg yolks, sugar, boiling water, lemon juice, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Golden Sauce

Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Golden Sauce

Ingredients

Directions

  1. Beat the egg yolks and sugar until creamy.

  2. Set the bowl in a kettle of boiling water and beat steadily while pouring in the boiling water.

  3. When thick and foamy, remove from heat, add lemon juice, and grate nutmeg on top.

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.

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.

  1. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Sugar + nutmegtop 20% of all pairs
    Smell alikelow
    Cooked together23,364 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Provide richness and thicken the sauce as they set with gentle heat.
Sugar
Sweetens the sauce and helps the yolks whip to a creamy, stable foam.
Lemon juice
Adds acidity that brightens the sweet, rich flavor of the sauce.

The step that matters

Beating over boiling water until thick. Egg yolks thicken from gentle heat, but if they get too hot they can scramble and curdle. Beating constantly spreads the heat evenly and keeps the sauce smooth, so remove it once it is thick and foamy.

Swap the nutmeg

How well each one fits the dish's main ingredients (egg, sugar, lemon):

  1. Cinnamonfits about as well
  2. Nutmegthe original
  3. Dillfits about as well
  4. Parsleyfits about as well

Fit is the average pairing score against egg, sugar, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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