Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Strawberry Souffle' Sauce
Ingredients
Directions
Prepare
Rinse and hull the strawberries, then press them through a fine sieve.
Chill all the ingredients.
Make the sauce
When nearly ready to use, beat the strawberries, sugar, and egg together briskly until foamy throughout.
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.
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked 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
- Strawberries
- Provide the main fruit flavor and moisture, forming the body of the sauce.
- Granulated sugar
- Adds sweetness and helps stabilize the foam as it is beaten.
- Egg
- Its proteins trap air when beaten, creating the foamy texture and lightening the sauce.
The step that matters
Beat until foamy throughout. Egg proteins need enough vigorous beating to trap air and form a stable foam. Under-beating leaves the sauce dense and flat, while the foam is what gives the sauce its light texture.
“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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