Skip to main content

Blue Cheese Gougères

By epicurious · From Open Recipes · 8 ingredients
Jump to recipe ↓

Why it works: Butter and blue cheese match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 226 recipes mention both. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

The recipe

Makes about 24

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

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.

  1. Butter + blue cheesetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together226 recipes

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

  2. White wine + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,039 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. White wine + blue cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together20 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  4. Butter + flourtop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. White wine + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together5,223 recipes

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

Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

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