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Carnation Mayonnaise with Egg

A mayonnaise made with egg yolk, Carnation Milk, oil, mustard, sugar, salt, and lemon juice or vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mustard and lemon match in chemistry and in kitchens. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,816 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Carnation Mayonnaise with Egg

Ingredients

Directions

  1. Beat the egg yolk until light.

  2. Add the powdered sugar, salt, mustard, and lemon juice or vinegar; mix well.

  3. Gradually add the oil while beating constantly.

  4. Continue beating while slowly adding the Carnation Milk.

  5. Cover and keep in a cool place.

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 + lemontop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Egg yolk
Emulsifies the oil and milk, giving the mayonnaise its thick, creamy body.
Oil
Provides fat that, dispersed in droplets, gives the sauce richness and body.
Carnation milk
Adds moisture and milk solids that make the sauce creamier and softer in flavour.
Lemon juice or vinegar
Adds acidity that brightens flavour and helps keep the emulsion stable.
Mustard
Acts as a secondary emulsifier that helps hold the oil and liquid together.

The step that matters

Gradually add the oil while beating constantly. Oil must be added slowly so it breaks into tiny droplets that the egg yolk can coat and suspend. Adding it too fast can cause the emulsion to break and the sauce to separate.

Swap the mustard

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

  1. Asparagusfits better
  2. Arrowrootfits better
  3. Sweet potatofits better
  4. Mustardthe original

Fit is the average pairing score against egg, sugar, lemon, milk. 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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