Name: National Grocery Co
Ingredients: one pound cheese; one teaspoon raw mustard; three tablespoons vinegar; one tablespoon worcestershire sauce; one pound soft new york cheese; half teaspoon dry mustard; three tablespoons cream; half pound mild american cream cheese; two slices lay a thin slice of the breast of a chicken; three pieces of pimola on top; three tablespoons of chicken; two slices of bread; one pint oysters; half cup cream; half pound sardellen bone; two tablespoons sweet butter; two tablespoons; half pint shrimps; three ounces butter; one piece; a large piece of butter in a baking pan; a piece of rye bread; a pinch of cayenne; a dash of cayenne; one thousand favorite recipes the moore theatre; one yolk of egg; one table- spoon sweet oil; one thousand favorite recipes deviled egg sandwiches; two hard boiled eggs; two eggs

Why it works: Cheese and salmon work together. They rank in the top 10% of all ingredient pairs, and 300 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Cheese + salmontop 10% of all pairs

Aroma overlapmoderate

Mentioned together300 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Cheese + cream cheesetop 2% of all pairs

Aroma overlapstrong

Mentioned together479 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Cheese + breadtop 3% of all pairs

Aroma overlapstrong

Mentioned together2,130 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Mustard + vinegartop 4% of all pairs

Aroma overlaplow

Mentioned together14,067 recipes

Shared aroma: isobutyraldehyde (malty, green).
Cream cheese + salmontop 5% of all pairs

Aroma overlapstrong

Mentioned together148 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).

Mustard and vinegar share little aroma chemistry, yet 14,067 recipes mention both: they likely 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

Cheese: Provides the main body, flavour and richness of the spread.
Egg yolk: Adds richness and helps bind the paste into a smooth, creamy texture.
Sweet oil: Adds fat, giving the paste a softer, smoother spreading texture.

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (cheese, vinegar, sauce, cream, cream cheese, chicken, bread):

Tomatoabout as good a flavor fit
Capsicumabout as good a flavor fit
Mustardthe original
Onionabout as good a flavor fit

Fit is the average pairing score against cheese, vinegar, sauce, cream, cream cheese, chicken, bread. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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.