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Sauce

Savory Sauce for a Roasted Goose

A mustard, cayenne, and port wine sauce poured hot over a roasted goose.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mustard and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 15,430 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Savory Sauce for a Roasted Goose

Ingredients

Directions

  1. Mix the mustard, cayenne pepper, and port wine together.

  2. Pour the mixture hot into the body of the goose before serving.

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. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  2. Mustard + port winetop 18% of all pairs
    Smell alikemoderate
    Cooked together314 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Pepper + port winetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,804 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

What each ingredient does

Made mustard
Adds sharp, tangy flavor that cuts the richness of the goose.
Cayenne pepper
Adds gentle heat that gives the sauce a peppery bite.
Port wine
Adds sweetness and depth of flavor to the sauce.

Swap the mustard

How well each one fits the dish's main ingredients (pepper, port wine):

  1. Capsicumfits better
  2. Shallotfits better
  3. Carrotfits better
  4. Mustardthe original

Fit is the average pairing score against pepper, port wine. 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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