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Salad

One Egg Salad Dressing

A creamy dressing made with butter, flour, milk, egg, vinegar, mustard, salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

One Egg Salad Dressing

Ingredients

Directions

  1. Stir melted butter and flour together in a saucepan.

  2. Add sweet milk and bring to a boil.

  3. Once boiling, stir in salt, sugar, mustard, and beaten egg.

  4. Finally, mix in vinegar and remove from heat.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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

Flour
Thickens the dressing as its starch swells in the heated liquid.
Egg
Thickens the dressing as its proteins set with heat, adding body.
Sweet milk
Forms the liquid base that the flour and egg thicken.
Melted butter
Adds richness and a smooth mouthfeel, and combines with flour to start thickening.
Vinegar
Adds sharp acidity that balances the richness and sweetness.

The step that matters

Adding the beaten egg. Egg proteins set at high heat, so adding it to a boiling mixture can scramble it. Stirring it in steadily keeps the dressing smooth and evenly thickened.

Swap the mustard

How well each one fits the dish's main ingredients (butter, flour, milk, sugar, egg, vinegar):

  1. Shallotfits about as well
  2. Capsicumfits about as well
  3. Chivefits about as well
  4. Mustardthe original

Fit is the average pairing score against butter, flour, milk, sugar, egg, vinegar. 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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