Skip to main content
Sauce

Bold Eschalot Sauce

A sauce made from boiled eschalots mixed with white sauce, gravy, or melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Bold Eschalot Sauce

Ingredients

Directions

  1. Prepare and boil ½ to 1 pint of eschalots for about 15 minutes until tender.

  2. Drain the eschalots and mix them with white sauce or gravy, or with melted butter.

  3. Serve very hot.

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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eschalots
Provide the main body of the sauce and soften into a tender, mild base when boiled.
White sauce or gravy
Adds moisture and a smooth, coating texture that carries the eschalots.
Melted butter
Adds richness and a silky mouthfeel to the eschalots.

The step that matters

Boil the eschalots until tender. Eschalots that are undercooked stay firm and sharp, while boiling until tender softens their texture and mellows their flavour so they blend smoothly into the sauce.

“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.

More eschalot sauce recipes

Sherry 3 See all 4 →

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes