Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓
Parsley Sauce
Ingredients
Directions
Prepare ½ cup of drawn butter.
Dip the bunch of parsley into boiling water for a few seconds, then chop the parsley finely.
Stir the chopped parsley into the drawn butter a few minutes before serving.
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.
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Butter + parsleytop 15% of all pairsSmell alikemoderateCooked together28,563 recipes
Shared aroma: trans-2-hexenal (green, leafy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Parsley
- Adds fresh green flavour and colour to the butter sauce.
- Drawn butter
- Forms the rich fatty base that carries the parsley flavour and gives the sauce its body.
The step that matters
Dipping the parsley in boiling water. A brief dip in boiling water helps the parsley keep a bright green colour; longer heating breaks down chlorophyll and turns it dull and olive-coloured.
“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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