Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
French Dressing
Ingredients
Directions
Measure one tablespoonful of vinegar, three of oil, one half teaspoonful of salt, and one quarter teaspoonful of pepper.
Mix the salt and pepper with the oil; then stir in slowly the vinegar.
Add a dash of paprika or red pepper if desired.
Use a little tarragon vinegar with the wine vinegar for lettuce salad.
Add more oil if preferred, ensuring the mixture is blended so neither oil nor vinegar dominates.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 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.
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.
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Vinegar + peppertop 14% of all pairsSmell alikemoderateCooked together27,814 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Oil
- Forms the body of the dressing and carries the seasoning, giving it a smooth mouthfeel.
- Vinegar
- Adds acidity that sharpens the flavour and balances the richness of the oil.
- Salt
- Seasons the dressing and brings out the flavour of the vinegar and oil.
The step that matters
Stir the vinegar in slowly. Oil and vinegar are immiscible, so adding vinegar slowly while stirring creates a temporary emulsion. Pouring it in quickly lets the two separate, leaving an uneven dressing.
“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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