Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Salad Dressing
Ingredients
Directions
Prepare
Beat two eggs well.
Add one tablespoon mustard, two tablespoons sugar, three tablespoons melted butter, two-thirds cup vinegar, and one-half teaspoon salt.
Cook
Cook as a boiled custard in a kettle of water.
Stir briskly after taking it from the fire so it becomes smooth.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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.
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Egg proteins set when heated, thickening the dressing into a custard.
- Mustard (in the method)
- Adds sharp, pungent flavor that balances the sweetness and richness.
- Sugar
- Adds sweetness to offset the sharpness of the vinegar and mustard.
- Butter
- Adds fat, which gives the dressing richness and a smoother mouthfeel.
- Vinegar (in the method)
- Adds acidity, giving the dressing its tang and brightness.
The step that matters
Stir briskly after taking it from the fire. Egg proteins can set unevenly and form lumps if the custard overheats. Brisk stirring spreads the heat evenly and keeps the dressing smooth as it cools.
“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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