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Sherry Dressing

A sweet dressing made with sugar, sloe gin, sherry wine, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and gin work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 344 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sherry Dressing

Ingredients

Directions

  1. Mix the sugar, Sloe gin, Sherry wine, and salt in the order given.

  2. Let the mixture stand until the sugar is dissolved.

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. Sugar + gintop 19% of all pairs
    Smell alikemoderate
    Cooked together344 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + sherrytop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Gin + winetop 22% of all pairs
    Smell alikelow
    Cooked together72 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Gin + sherrytop 25% of all pairs
    Smell alikemoderate
    Cooked together21 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Provides sweetness and body to the dressing once fully dissolved.
Sherry wine
Forms the main liquid and adds its own nutty, fortified-wine flavor.
Sloe gin
Adds fruity, aromatic flavor and a little sweetness.

The step that matters

Let the mixture stand until the sugar is dissolved. Undissolved sugar crystals leave a gritty texture and uneven sweetness, so the sugar must fully dissolve into the liquid before the dressing is used.

“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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