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Salad

Hygia Salad Dressing

A salad dressing made with olive oil, whipped cream, eggs, lemon, sugar, and salt.

From an old cookbook · modernised transcription
By Christian, Mollie · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Hygia Salad Dressing

Ingredients

Directions

Make the dressing

  1. Beat the yolks of the eggs very stiffly.

  2. Add the olive oil and lemon juice very slowly, beating hard until thick.

  3. Add the beaten egg whites, salt, and sugar to taste.

  4. Add the whipped cream and whip all together until very stiff.

Chill

  1. Set on ice until ready to serve.

Nutrition, whole recipe (rough)

248Calories
7 gProtein
24 gFat
1 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
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 Christian, Mollie. 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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Olive + creamtop 25% of all pairs
    Smell alikelow
    Cooked together4,206 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Olive + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Eggs
Yolks emulsify the oil and whites add airy structure and body.
Olive oil
Adds richness and, when beaten in slowly, thickens the dressing through emulsification.
Whipped cream
Adds lightness and a soft, creamy texture to the finished dressing.

The step that matters

Adding the oil and lemon juice very slowly. Oil must be dispersed into the beaten yolks one drop at a time while beating. Added too fast, the oil cannot emulsify, so the dressing stays thin and may separate instead of becoming thick.

“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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