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Ceeam Salad Dressing

A dressing made from egg yolks, corn starch, mustard, sugar, pepper, vinegar, butter, whipped cream, cooked chicken, and celery.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Ceeam Salad Dressing

Ingredients

Directions

Make the cooked dressing

  1. In a saucepan, mix egg yolks, corn starch, mustard, sugar, black pepper, red pepper, and a small portion of vinegar.

  2. Heat the mixture until it boils and thickens, then slowly add the remaining vinegar.

  3. Once cooked and cooled, add salt to taste.

Finish the dressing

  1. Rub the yolks of 4 hard-boiled eggs with butter or oil.

  2. Gradually mix in the cooked dressing and strain through a sieve.

  3. Keep the dressing on ice until ready to use.

Serve

  1. Fold in 1 pint of whipped cream and pour over chicken and celery, mixing thoroughly.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  5. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 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

Egg yolks
Thickens and emulsifies the dressing as it cooks.
Corn starch
Thickens the cooked dressing so it holds body.
Vinegar
Adds acidity that gives the dressing its tang.
Whipped cream
Adds air and richness, making the dressing light and creamy.
Mustard
Adds sharpness and helps stabilise the emulsion.
Butter or oil
Adds fat for richness and a smooth mouthfeel.

The step that matters

Heating the yolk mixture until it boils and thickens. Egg yolks can curdle and scramble if overheated, but the starch needs to reach a boil to thicken fully. Heating gently while stirring keeps the dressing smooth and evenly thick.

Swap the mustard

How well each one fits the dish's main ingredients (egg, corn, sugar, pepper, vinegar, butter, cream):

  1. Capsicumfits better
  2. Potatofits about as well
  3. Mustardthe original
  4. Asparagusfits about as well

Fit is the average pairing score against egg, corn, sugar, pepper, vinegar, butter, cream. 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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