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Melted Butter Sauce

A simple sauce made by melting butter, adding flour, water, and optional flavorings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Melted Butter Sauce

Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Melted Butter Sauce

Ingredients

Directions

Make the sauce

  1. Melt 1 ounce of butter in a saucepan over medium heat.

  2. Stir in ½ ounce of flour until smooth.

  3. Pour in ¾ cup of cold water and stir until the sauce boils and thickens.

  4. For a smoother sauce, stir in ¼ ounce of butter just before serving.

Season for serving

  1. If serving with fish, add 1 tablespoon of anchovy sauce, 1 teaspoon of chopped parsley, and season with salt and pepper.

  2. If serving with pudding, sweeten with castor sugar and add ½ cup of sherry if desired.

  3. For treacle pudding, sweeten the sauce with treacle.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Anchovy + fishtop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Butter
Adds richness and flavour, and enriches the sauce when stirred in before serving.
Flour
Thickens the melted butter into a smooth base as it cooks with the water.
Cold water
Forms the liquid body of the sauce, which thickens as it comes to the boil.

The step that matters

Stirring in the flour and water. Stir the flour into the melted butter until smooth before adding the water, so lumps do not form. Adding cold water to a hot roux and stirring until it boils lets the starch swell evenly and thicken the sauce.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (butter, flour, anchovy, sauce, fish, pepper, sugar):

  1. Capersfits better
  2. Parsleythe original
  3. Nutmegfits about as well
  4. Tarragonfits about as well

Fit is the average pairing score against butter, flour, anchovy, sauce, fish, pepper, 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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