Why it works: Oyster and lemon are a kitchen classic. They rank in the top 26% of all ingredient pairs, and 2,942 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓
Oyster Sauce
Ingredients
Directions
Chop the oysters finely.
Squeeze the juice from half a lemon over the chopped oysters.
Mix well and serve.
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.
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Oyster + lemontop 26% of all pairsAroma overlapmoderateMentioned together2,942 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Oysters
- Provide the main savoury, briny flavour and the bulk of the sauce.
- Lemon
- Adds acidity that brightens the oysters and sharpens their flavour.
“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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