Dijon Vinaigrette

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. Shallot + mustardtop 1% of all pairs
   Smell alikestrong
   Cooked together859 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

2. Mustard + olivetop 8% of all pairs
   Smell alikestrong
   Cooked together5,950 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

3. Shallot + olivetop 9% of all pairs
   Smell alikestrong
   Cooked together1,659 recipes

   Shared aroma: 2,4-decadienal (seaweed).

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

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

5. Olive + peppertop 11% of all pairs
   Smell alikemoderate
   Cooked together30,263 recipes

   Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Dijon mustard

Acts as an emulsifier, helping the oil and vinegar stay blended instead of separating.

Extra virgin olive oil

Provides the fat that gives the vinaigrette its body and rich mouthfeel.

Red wine or cider vinegar

Supplies the acidity that gives the dressing its sharp, bright flavour.

Shallot

Adds a mild, sharp onion-like aroma and flavour.

Swap the mustard

How well each one fits the dish's main ingredients (shallot, red wine, olive, pepper):

1. Capsicumfits better
2. Tomatofits better
3. Chivefits better
4. Mustardthe original

Fit is the average pairing score against shallot, red wine, olive, pepper. Candidates are from the same food group and used in at least 100 recipes.