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Salad

Salad Sauce

A vinaigrette made with olive oil, vinegar, spices, and egg yolks, served over fresh greens.

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Salad Sauce

Ingredients

Directions

Make the dressing

  1. Rub the yolks of cold, hard boiled eggs through a coarse sieve with a wooden spoon.

  2. Mix with a tablespoonful of cream or water.

  3. Add two tablespoonfuls of olive oil or melted butter.

  4. Add a teaspoonful of fine salt rolled.

  5. Add the same quantity of mustard (French, Tarragon or Anchovy is best) and three tablespoonfuls of white wine vinegar.

  6. When mixed into a smooth paste, pour down the side of the salad bowl, but do not stir it until the salad is ready to be eaten.

Prepare and finish

  1. The greens should be freshly gathered, carefully picked over and laid in cool water for an hour or two and dried in a napkin before being laid in the dish.

  2. The whites of eggs cut in various forms may be used to garnish the top of the salad.

Nutrition, whole recipe (rough)

257Calories
3 gProtein
20 gFat
20 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Allspice1 tsp ground (1.9g)5
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Goff, May Perrin, [from old catalog] ed. 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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Olive + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Olive + clovetop 10% of all pairs
    Smell alikemoderate
    Cooked together5,866 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Egg yolks (in the method)
Cooked yolks mash into a paste that thickens and enriches the dressing.
Olive oil
Adds fat and smoothness, carrying flavour and giving the dressing body.
White wine vinegar
Provides acidity that brightens the dressing and balances the rich yolks and oil.
Mustard (in the method)
Its emulsifiers help hold the oil and yolk mixture together as a smooth paste.

The step that matters

Leave the dressing unstirred until serving. Pouring the dressing down the side of the bowl and not stirring keeps it from breaking or wilting the greens early, so it stays smooth and the leaves stay crisp until the salad is eaten.

Swap the onion

How well each one fits the dish's main ingredients (olive, white wine, vinegar, cinnamon, cream, tomato, clove):

  1. Capsicumfits better
  2. Cucumberfits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against olive, white wine, vinegar, cinnamon, cream, tomato, clove. 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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