Skip to main content
Salad

Cream Salad Dressing

A cold cream dressing made with hard‑boiled egg yolks, salt, cayenne, mustard, sugar, vinegar, and whipped cream.

From an old cookbook · modernised transcription
By Clarke, Mary Lamson. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Cream Salad Dressing

Ingredients

Directions

  1. Rub the yolks of three hard-boiled eggs to a smooth paste.

  2. Add gradually to them one teaspoonful salt, one-fourth teaspoonful sugar, one-half saltspoonful cayenne, one teaspoonful mustard, and two tablespoonfuls vinegar.

  3. Have one pint cream very cold and whip it till thick and smooth.

  4. Beat the whipped cream, a tablespoonful at a time, into the mixture with a whisk.

Nutrition, whole recipe (rough)

187Calories
7 gProtein
11 gFat
15 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Cayenne1 tsp (1.8g)6
Vinegar1 tbsp (15ml) distilled3
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 Clarke, Mary Lamson. [from old catalog]. 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 + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + vinegartop 25% of all pairs
    Smell alikemoderate
    Cooked together4,064 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

Egg yolks
Their fat and emulsifiers bind the paste and help the cream blend into a smooth dressing.
Cream
Whipped to thick, it adds richness and a light, creamy body to the dressing.
Vinegar
Adds acidity that sharpens the flavour and balances the richness of the cream.

The step that matters

Beat the whipped cream in gradually. Adding the whipped cream a spoonful at a time lets it fold into the yolk mixture without deflating. Dumping it in at once can break the texture and leave the dressing heavy or grainy.

“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.

More cream salad dressing recipes

Sour 17Whipped 5 See all 68 →

You might also like

Chicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipesCold SlawCold Slaw160 recipes