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Salad

Cream Salad Dressing

A dressing made from mashed egg yolks, butter, cream, and vinegar.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream Salad Dressing

Ingredients

Directions

  1. Mash the hard-boiled yolks of three eggs and the raw yolk of one to a perfectly smooth paste.

  2. Add one-half teaspoonful of salt.

  3. Add one-quarter teaspoonful of black pepper.

  4. Add one tablespoonful of melted butter.

  5. Gradually add one gill of thick cream, working and stirring all the time.

  6. Add two tablespoonsful of vinegar. Mix well and it is finished.

Nutrition, whole recipe (rough)

240Calories
7 gProtein
22 gFat
3 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Black Pepper1 tsp ground (2.3g)6
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 Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 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

What each ingredient does

Egg yolks
Emulsify the cream and butter, giving the dressing its smooth, thick body.
Thick cream
Adds richness and a smooth, creamy texture to the dressing.
Melted butter
Adds fat and richness, helping the dressing taste full and smooth.
Vinegar
Adds acidity that brightens the rich yolk and cream flavour.

The step that matters

Gradually add the cream. Adding cream slowly while stirring lets the yolk paste absorb it evenly. Adding it all at once can split or thin the emulsion, leaving the dressing grainy or runny.

“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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