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Sauce

Gelatine Sauce

A chilled sauce made from gelatin, egg yolks, sugar, and hot cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Gelatine Sauce

Ingredients

Directions

  1. Soak the gelatine in water for one hour.

  2. Beat the egg yolks with sugar.

  3. Stir the egg mixture into the hot cream and cook for one minute.

  4. Add the soaked gelatine and strain the mixture.

  5. Once cool, flavor to taste.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Gelatine
Sets the sauce into a light, wobbly body as it cools.
Egg yolks
Thicken the cream and add richness and smoothness to the sauce.
Hot cream
Provides the base liquid and fat that carries the sauce's richness.
Sugar
Adds sweetness and balances the richness of the yolks and cream.

The step that matters

Cooking the egg mixture into the hot cream. Egg yolks thicken when gently heated but can scramble if overheated. Stirring the egg mixture into the hot cream and cooking only for the stated minute helps keep the sauce smooth.

“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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