Name: Mayonnaise Sauce for Fish
Ingredients: salt; mustard; cayenne; vinegar; lemon juice

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 ↓

Mayonnaise Sauce for Fish

Ingredients

Directions

Take raw yolks of eggs, beat in a little olive oil slowly; when becomes like butter add salt, then little more oil, then dry mustard and cayenne; then alternately oil, vinegar and lemon juice until thick enough to spread. Before serving, add whipped cream. Used with frog's legs, broiled fish, fried calf's brains, — Contributed, Williams, Ariz.

Nutrition, whole recipe (rough)

24Calories

1 gProtein

1 gFat

5 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Lemon	juice of 1 lemon (48ml)	12
Cayenne	1 tsp (1.8g)	6
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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.

Mustard + vinegartop 7% of all pairs

Smell alikemoderate

Cooked together14,067 recipes

Shared aroma: isobutyraldehyde (malty, green).
Mustard + lemontop 11% of all pairs

Smell alikestrong

Cooked together3,816 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Vinegar + lemontop 20% of all pairs

Smell alikemoderate

Cooked together7,334 recipes

Shared aroma: acetic acid (sour, vinegar).