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Sauce

Maple Sugar Sauce

A maple sugar sauce made by boiling sugar and cream, adding butter, and folding into beaten egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Maple Sugar Sauce

Ingredients

Directions

  1. Boil the maple sugar and cream until the syrup can spin a thread.

  2. Add the butter and cook again to the thread stage.

  3. Pour the syrup in a thin stream over the stiffly beaten egg white.

  4. Continue beating for a few moments and serve.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Maple sugar
Provides the sweetness and maple flavour, and cooks down into a syrup.
Cream
Adds richness and moisture to the syrup, softening its texture.
Butter
Adds fat for a smooth, rich mouthfeel.
Egg white
Whipped to a stiff foam, it lightens the sauce and gives it an airy texture.

The step that matters

Pouring the hot syrup into the egg white. Pour the syrup in a thin stream while beating. A thin stream lets the hot syrup cook the egg white gently and blend evenly, while a sudden pour can deflate the foam or leave lumps of cooked egg.

“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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