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Preserve

Marinade Froide Et Marinade Cuite

A French sauce made by mixing vinegar, oil, onions, carrots, peppercorns, and garlic, served cold or simmered and cooled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Marinade Froide Et Marinade Cuite

Ingredients

Directions

Cold marinade

  1. For the cold marinade, mix vinegar, oil, sliced onion, and bouquet together.

  2. Pour the cold marinade over the meat and turn occasionally.

Cooked marinade

  1. For the cooked marinade, combine vinegar, water, oil, sliced onion, sliced carrot, peppercorn, and garlic in a pot.

  2. Simmer the mixture for a few minutes, then let it cool.

  3. Pour the cooled cooked marinade over the meat.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together5,930 recipes

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

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Vinegar
Adds acidity that brightens the flavor and helps soften the meat's surface.
Oil
Carries flavor through the marinade and adds fat that keeps the meat moist.
Onion
Adds savory aroma and flavor to the marinade.
Garlic
Adds pungent aroma that deepens the marinade's flavor.

The step that matters

Let the cooked marinade cool before pouring it over the meat. Hot liquid would start cooking the surface of the raw meat unevenly, which can change its texture. Cooling the marinade first keeps the meat's texture more even and controlled.

Swap the clove

How well each one fits the dish's main ingredients (vinegar, onion, carrot, garlic):

  1. Cuminfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against vinegar, onion, carrot, garlic. 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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