Name: Cream Salad Dressing
Ingredients: one teaspoonful of sugar; one teaspoonful of rae's oil; half cup of vinegar; one teaspoon each of mustard; half teaspoon of pepper; one-half cup of cream; one cup of vinegar scalded; one half teaspoons of mustard; two teaspoons of sugar; two pounds of cabbage; one tablespoonful of sugar; a cup of cream; a piece of butter size of a large egg in three-fourths of a cup of vinegar; a cup of vinegar; a cup of water; a teaspoon of mustard may be added if liked; three eggs well beaten; two large eggs; three small ones; one lemon; eight potatoes; three sliced red beets; two hard boiled eggs; two eggs beaten; 43 cabbage salad; two eggs well beaten; one teaspo ons of salt; salt; mustard; vinegar

Why it works: Mustard and cabbage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,645 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

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 + cabbagetop 3% of all pairs

Smell alikestrong

Cooked together1,645 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Pepper + cabbagetop 5% of all pairs

Smell alikemoderate

Cooked together4,081 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Vinegar + mustardtop 7% of all pairs

Smell alikemoderate

Cooked together14,067 recipes

Shared aroma: isobutyraldehyde (malty, green).
Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Mustard + peppertop 9% of all pairs

Smell alikemoderate

Cooked together15,430 recipes

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

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

What each ingredient does

Eggs: Thicken the dressing as they set during cooking, giving it body.
Cream: Adds richness and softens the sharpness of the vinegar.
Vinegar: Provides the sharp acidity that flavours the dressing.
Sugar: Balances the acidity of the vinegar with sweetness.
Mustard: Adds a sharp, pungent flavour that complements the vinegar.

The step that matters

Place within a kettle of boiling water. The egg mixture can curdle or scramble if it gets too hot too fast. Setting the mixture over boiling water, a gentle indirect heat, lets the eggs thicken slowly and evenly into a smooth dressing.

Swap the cabbage

How well each one fits the dish's main ingredients (sugar, vinegar, mustard, pepper, cream, butter, egg):

Horseradishfits better
Capsicumfits better
Shallotfits better
Cabbagethe original

Fit is the average pairing score against sugar, vinegar, mustard, pepper, cream, butter, 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.

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Broccoli	1 cup chopped (156g)	55
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Beet	1/2 cup (85g)	35
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Mustard	1 tsp (5g) yellow	3
Salt	1 tsp (6g)	0
Water	not in our table	0
Salad	not in our table	0

Cream Salad Dressing