Name: Maitke Dhotel Butter
Ingredients: ½ pound butter; 2 tablespoons minced parsley; 1 tablespoon lemon juice; pepper to taste

Why it works: Butter and parsley are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 28,543 recipes mention both. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

½ pound butter
2 tablespoons minced parsley
1 tablespoon lemon juice
pepper to taste

Directions

Make the butter

Soften the butter in a bowl.
Add minced parsley, lemon juice, and pepper.
Mix well without stirring.

Store

Pack into small jars and cover tightly.
Store in a cool place for later use.

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 aroma chemistry they share, and how many recipes mention both.

Butter + parsleytop 8% of all pairs

Aroma overlapmoderate

Mentioned together28,543 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Parsley + lemontop 1% of all pairs

Aroma overlapstrong

Mentioned together14,036 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Parsley + peppertop 2% of all pairs

Aroma overlapstrong

Mentioned together34,118 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Lemon + peppertop 2% of all pairs

Aroma overlapstrong

Mentioned together27,039 recipes

Shared aroma: 2-nonenal (fatty, green).
Butter + lemontop 8% of all pairs

Aroma overlapstrong

Mentioned together41,197 recipes

Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Butter: Provides fat and richness, and carries the other flavors with a smooth, spreadable texture.
Lemon juice: Adds acidity that brightens the flavor and balances the richness of the butter.
Parsley: Adds fresh, herbal aroma and a green speckled color.

“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.