Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
Wine Sauce
Ingredients
Directions
In a bowl, beat together the butter and sugar until well combined.
Slowly mix in the wine.
Melt the mixture over steam without stirring.
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.
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Butter + winetop 13% of all pairsSmell alikemoderateCooked together8,645 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Sugar + winetop 31% of all pairsSmell alikelowCooked 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
- Adds richness and fat, giving the sauce a smooth, rounded mouthfeel.
- Sugar
- Provides sweetness and body, and helps the mixture thicken as it melts.
- Wine
- Adds acidity and aroma, lightly balancing the sweetness of the sauce.
The step that matters
Melt the mixture over steam without stirring. Gentle indirect heat from steam melts the butter and sugar evenly without scorching. Stirring can encourage sugar to crystallize or the emulsion to break, so the sauce stays smooth.
“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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