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Salad

Cheese Salad Dressing

A cheese salad dressing made with eggs, salt, pepper, paprika, mustard, flour, milk, hot vinegar, and stale cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Cheese Salad Dressing

Ingredients

Directions

  1. Beat the eggs.

  2. Mix the dry ingredients with the beaten egg, stirring them in gradually to prevent lumping.

  3. Add the milk and stir.

  4. Add the hot vinegar and put in double boiler and boil until it begins to thicken.

  5. Add the cheese and let it boil until the cheese is melted.

Nutrition, whole recipe (rough)

807Calories
35 gProtein
24 gFat
110 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 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.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Mustard + cheesetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

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

  5. Vinegar + cheesetop 12% of all pairs
    Smell alikemoderate
    Cooked together922 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

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

What each ingredient does

Eggs
Beaten eggs thicken the dressing as they cook and give it a rich body.
Flour
Starch thickens the liquid so the dressing becomes smooth and clings to salad leaves.
Milk
Provides the liquid base that the flour and egg thicken into a creamy dressing.
Cheese
Melts into the hot mixture, adding savory flavor and richness.
Vinegar
Adds sharp acidity that balances the richness of the milk, egg and cheese.

The step that matters

Add the dry ingredients to the egg gradually. Flour clumps when it meets liquid unless it is stirred in slowly, so adding it gradually keeps the dressing smooth.

Swap the mustard

How well each one fits the dish's main ingredients (pepper, flour, milk, vinegar, cheese, egg):

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

Fit is the average pairing score against pepper, flour, milk, vinegar, cheese, egg. 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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