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Sauce

Italian Sauce

A mushroom and shallot sauce based on Espagnole, wine, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Shallot and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,476 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Italian Sauce

Ingredients

Directions

Prepare

  1. Place the shallots in a small piece of muslin and squeeze them in cold water to extract some flavor.

Make the sauce

  1. In a stewpan, heat the oil and add the shallots; cook for a few minutes without browning.

  2. Add the wine, mushrooms, thyme, bay leaf, and stock; reduce well.

  3. Stir in the Espagnole sauce and boil for 10 minutes.

  4. Remove the herbs, skim off the oil, and serve.

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. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Mushroom + thymetop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Sauce + shallottop 14% of all pairs
    Smell alikemoderate
    Cooked together1,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + mushroomtop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Espagnole sauce
Forms the thick, savory base that the flavorings are added to.
Mushrooms
Add earthy, savory flavor as they release juices and reduce into the sauce.
Shallots
Add a mild, sweet onion-like aroma when cooked gently in oil.
Chablis
Adds acidity and depth as it reduces, balancing the richness of the sauce.

The step that matters

Reducing the wine and stock. Reducing concentrates flavor and thickens the liquid. Reducing too little leaves the sauce thin and watery, while the shallots must not brown or they turn bitter.

Swap the thyme

How well each one fits the dish's main ingredients (sauce, shallot, mushroom):

  1. Capersfits better
  2. Tarragonfits about as well
  3. Thymethe original
  4. Garlicfits less well

Fit is the average pairing score against sauce, shallot, mushroom. 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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