Why it works: Lemon and vinegar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and 7,334 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓
Syrcp for Salad
Ingredients
Directions
Make the syrup
Boil water and sugar together for 15 minutes.
Add the lemon juice and vinegar.
Finish and serve
When cold, add the oil drop by drop.
Pour over the fruit and soak for a few hours.
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 aroma chemistry they share, and how many recipes mention both.
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Lemon + vinegartop 20% of all pairsAroma overlapmoderateMentioned together7,334 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar (in the method)
- Provides sweetness and body to the syrup.
- Lemon juice
- Adds acidity and bright citrus flavor.
- Vinegar
- Adds sharp acidity that balances the sweetness.
- Salad oil
- Adds fat and a richer mouthfeel to the syrup.
The step that matters
Adding the oil when cold. Oil added to hot syrup can separate and float on top. Letting the syrup cool first and adding the oil slowly, drop by drop, helps it disperse into the liquid and stay mixed.
“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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