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Mayonnaise Dressing

From an old cookbook · modernised transcription
By Tracy, Suzanne. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Olive and lemon are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 11,922 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Mayonnaise Dressing

Ingredients

Directions

  1. Yolks of two eggs, One level teaspoonful of salt,

  2. One level teaspoonful of sugar, One pint of olive oil,

  3. mustard, Two tablespoonfuls of vinegar.

  4. When making mayonnaise, have utensils and ingredients very cold; a Dover egg-beater or a fork may be used; beat the yolks of the eggs until very creamy ; add the seasonings and beat again ; then add the oil very slowly until the mixture thickens ; when it gets too thick to beat add one tablespoonful of lemon juice or vinegar ; then more oil until it again thickens, then more lemon or vinegar, and con- tinue until the full amount is used. A cup of whipped cream added to the dressing just before using improves the flavor; the whipped whites of the eggs added will increase the bulk.

Nutrition, whole recipe (rough)

261Calories
7 gProtein
19 gFat
17 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
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.

By Tracy, Suzanne. [from old catalog]. 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. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  4. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Lemon and sugar 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

Swap the lemon

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

  1. Lemonthe original
  2. Vanillafits about as well
  3. Cherryfits about as well
  4. Figfits about as well

Fit is the average pairing score against olive, vinegar, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

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