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Salad

Edgewater Salad Dressing

A vinaigrette dressing made with vinegar, butter, eggs, mustard, sugar, salt, pepper, and whipped cream.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Vinegar and mustard 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 ↓

Edgewater Salad Dressing

Ingredients

Directions

  1. Put 5 tablespoons vinegar into double boiler and heat.

  2. Add the well beaten yolks of 5 eggs, half cup butter and beat until cold.

  3. Then add 1 teaspoon salt, 1 teaspoon mustard, 1 teaspoon sugar, 1 pinch red pepper.

  4. Thin with whipped cream.

Nutrition, whole recipe (rough)

249Calories
7 gProtein
18 gFat
16 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
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 North End Club (Chicago, Ill.). 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. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + teatop 15% of all pairs
    Smell alikemoderate
    Cooked together260 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

What each ingredient does

Eggs
Egg yolks thicken the dressing into a smooth, creamy emulsion as they cook gently.
Butter
Adds richness and body, helping the dressing turn smooth and creamy.
Vinegar
Provides the sharp acidity that balances the richness of the eggs and butter.
Sugar
Adds sweetness to offset the acidity of the vinegar.
Whipped cream (in the method)
Lightens the dressing's texture and thins it to a pourable consistency.

The step that matters

Add the egg yolks to the hot vinegar. Egg yolks scramble if they get too hot. Heating them gently over a double boiler, while beating, lets them thicken smoothly into the dressing instead of curdling.

Swap the mustard

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

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

Fit is the average pairing score against vinegar, butter, pepper, egg, tea, sugar. 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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