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Sauce

Currant Jelly Sauce

A sauce made by blending mustard and currant jelly, served with broiled venison or game.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Currant Jelly Sauce

Why it works: Mustard and currant work together. They rank in the top 33% of all ingredient pairs, and cooks put them together in 129 recipes. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

Currant Jelly Sauce

Ingredients

Directions

  1. Blend the mustard with the currant jelly until smooth.

  2. Serve as a sauce for broiled venison or any game.

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.

Photo for illustrative purposes only · Contact us to use it

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. Mustard + curranttop 33% of all pairs
    Smell alikelow
    Cooked together129 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

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

What each ingredient does

Currant jelly
Provides sweetness and fruity acidity, and body that gives the sauce its glossy texture.
Dry mustard
Adds sharp, pungent heat that balances the sweetness of the jelly.

“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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