Why it works: Mushroom and veal are a kitchen classic. They rank in the top 14% of all ingredient pairs, and 2,446 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓
Espagnole, or Brown Sauce
Ingredients
Directions
Pour the stock espagnole into a large stewpan.
Add essence of mushrooms and enough chloride of veal to clarify the sauce.
Stir over heat until it boils, then reduce heat to simmer.
Once the sauce is clear and smooth, reduce it over brisk heat to the desired consistency.
Pass the sauce through a fine sieve for use.
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 aroma chemistry they share, and how many recipes mention both.
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Mushroom + vealtop 14% of all pairsAroma overlapmoderateMentioned together2,446 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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