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Sauce

Currant Sauce

A sauce made with currants, butter, flour, water, red wine, lemon, ginger, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Currant Sauce

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan.

  2. Add the flour and cook gently until it turns light brown.

  3. Pour in the wine and water, and bring to a boil.

  4. Add the lemon rind, lemon juice, ginger, currants, and sugar to taste.

  5. Simmer gently for about 10 minutes.

Serve

  1. Serve without straining.

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. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Currant + red winetop 14% of all pairs
    Smell alikelow
    Cooked together113 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + red winetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,599 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Currants
Provide the fruity flavour and tartness that define the sauce.
Butter
Enriches the sauce and carries flavour during the initial cooking.
Flour
Thickens the liquid as it cooks with the butter, giving the sauce body.
Red wine
Adds acidity and depth to the sauce's flavour.

The step that matters

Cooking the flour until light brown. Flour cooked in butter forms a roux that thickens the liquid. Cooking it gently avoids scorching, which would add a bitter taste, and stopping at light brown keeps the thickening power intact.

Swap the currant

How well each one fits the dish's main ingredients (butter, flour, red wine, lemon, ginger, sugar):

  1. Orangefits better
  2. Pearfits better
  3. Plumfits better
  4. Currantthe original

Fit is the average pairing score against butter, flour, red wine, lemon, ginger, sugar. 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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