Roux + Seafood stock
Roux and seafood stock are substitute candidates — they share aroma chemistry (chem 0.47) but rarely appear in the same dish. One could stand in for the other in many recipes. Both sit inside the "Pungent sauces vinegars and condiments" mode.
What do these scores mean?
Cooks-with (technical name: Cooc) measures how often the two ingredients appear in the same dish across 4M recipes. Tastes-like (Chem) measures how much aroma chemistry they share via FlavorDB. Blended (Core) combines both. All are cosine similarities in 300-D space — practical ranges differ per axis, so see the per-row context to read them.
Ingredients that go well with both roux and seafood stock — candidates for completing the dish.
How this is ranked
Each candidate scores against both ingredients in the recipe co-occurrence embedding. We sort by the worse of the two scores, so the result fits the weaker partner — not just one of them.
Clusters that contain both ingredients — click through to see everything in the mode.
- Cooks withPungent sauces vinegars and condiments
- BlendedPrepared sauces vinegars and condiments
- BlendedSavory Mediterranean seasonings and legumes
- Tastes likePungent sauces vinegars and condiments
- Tastes likeSpicy seasoning blends and hearty sausages
- Tastes likeEuropean savory pantry staples
- Tastes likeMediterranean savory pantry staples