Why it works: Vinegar and egg are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 12,922 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Salad Dressing
Ingredients
Directions
Separate the yolks of 3 eggs; whisk 3 tablespoonfuls of vinegar (1 of Tarragon), 1 teaspoonful of salt, 1 teaspoonful mustard.
Cook in double boiler until thick and creamy, stirring continually.
When cold, add 3 large tablespoonfuls of salad oil, stirring slowly all the time.
Just before serving, add 1 cup of whipped cream.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salad | 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.
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Vinegar + eggtop 33% of all pairsSmell alikelowCooked together12,922 recipes
Shared aroma: acetic acid (sour, vinegar).
Vinegar and egg barely smell alike, yet cooks put them together in 12,922 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
- Thicken the dressing and emulsify the oil into a creamy base when cooked gently.
- Salad oil
- Adds richness and body, forming a smooth emulsion with the cooked yolk mixture.
- Vinegar
- Provides acidity that balances the richness of the yolks and oil.
- Whipped cream (in the method)
- Lightens the dressing and adds a soft, airy texture just before serving.
The step that matters
Cook in double boiler until thick and creamy, stirring continually. Egg yolks thicken as they heat, but overheating scrambles them into lumps. Gentle, constant stirring over indirect heat keeps the custard smooth.
“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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