Why it works: Olive and vinegar are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,297 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓
Salad Dressing
Ingredients
Directions
Make the dressing
Mix the yolk of one fresh egg with 2 tablespoonfuls of olive oil very slowly, add 1 spoonful of mustard, 0.3 of salt, a little pepper, and last of all, 2 spoonfuls of vinegar.
Beat the white of the egg to a stiff froth and lightly stir in.
Serve
This dressing is also excellent over sliced tomatoes.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Olive + vinegartop 10% of all pairsSmell alikemoderateCooked together12,297 recipes
Shared aroma: isoamyl acetate (banana, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolk (in the method)
- Its lecithin helps emulsify the oil so the dressing stays smooth and thick.
- Olive oil
- Supplies fat that gives the dressing body and a rich mouthfeel.
- Vinegar
- Adds acidity that brightens the flavour and balances the richness of the oil.
- Mustard (in the method)
- Its natural emulsifiers help hold the oil and vinegar together.
- Egg white (in the method)
- Whipped to a stiff froth, it lightens the texture of the dressing.
The step that matters
Adding the oil. Oil must be added very slowly to the yolk so that it disperses into tiny droplets. Pouring too fast can make the emulsion break, leaving the dressing greasy and separated.
“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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