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Mayonnaise Cream

A creamy mayonnaise-based dressing made with heavy cream, egg yolk, salt, and lemon juice.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Why it works: Cream and lemon are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 15,640 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Mayonnaise Cream

Ingredients

Directions

Make the dressing

  1. Whip ¼-½ cup of heavy cream.

  2. Add the beaten yolk of an egg.

  3. Add salt and lemon juice to taste.

Finish

  1. Sprinkle chopped parsley through the dressing, or add a little green or red vegetable coloring.

Nutrition, whole recipe (rough)

63Calories
1 gProtein
6 gFat
4 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Cream1 tbsp (15ml) heavy51
Lemonjuice of 1 lemon (48ml)12
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 Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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 + lemontop 30% of all pairs
    Smell alikelow
    Cooked together15,640 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and lemon barely smell alike, yet cooks put them together in 15,640 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

Heavy cream
Whipped to form the body and creamy richness of the dressing.
Egg yolk (in the method)
Helps bind the cream and lemon juice into a smooth, emulsified texture.
Lemon juice
Adds acidity that brightens the flavor and balances the richness of the cream.

The step that matters

Whip the heavy cream to the right stiffness. Cream whips best when it is cold and stops once it holds soft peaks. Overwhipping makes it grainy and can turn it into butter, which ruins the smooth texture the dressing needs.

“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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