Name: Camp Vinegar
Ingredients: 1 head of garlic; 2 teaspoonfuls of soy; 1 pint of vinegar; 1/2 pint of melted butter; 1/4 teaspoonful of salt; 1 tablespoonful of anchovy essence; 1/2 pint of good melted butter; 3 slices of salmon; 3 tablespoonfuls of capers; 1 tablespoonful of their liquor; 2 tablespoonfuls of cut parsley; 1/2 teaspoonful of salt; 1 tablespoonful of vinegar; 1/2 pint of smoothly-made melted butter; 1/2 pint of stock; 1/2 pint of port wine; 1/2 teaspoonful of powdered sugar; 1/4 pint of port wine; 2 tablespoonfuls of brandy; a spoonful of jam; a small piece of glaze; 2 ditto walnut ketchup; 3 eggs in sugar; 2 eggs in flour; 1 small lemon; 3 eggs; 5 persons; 3 dessertspoonfuls of capers; 1 dessertspoonful of their liquor; one over

Why it works: Capers and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,550 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

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.

Capers + parsleytop 1% of all pairs

Smell alikestrong

Cooked together1,550 recipes

Shared aroma: coumarin (sweet, hay).
Garlic + parsleytop 4% of all pairs

Smell alikestrong

Cooked together9,308 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Garlic + caperstop 6% of all pairs

Smell alikestrong

Cooked together834 recipes

Shared aroma: coumarin (sweet, hay).
Anchovy + caperstop 8% of all pairs

Smell alikemoderate

Cooked together473 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Anchovy + salmontop 11% of all pairs

Smell alikemoderate

Cooked together535 recipes

Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Garlic: Gives the vinegar its main pungent flavour as it infuses.
Vinegar: Acts as the solvent that draws flavour out of the garlic during infusion.
Soy: Adds savoury depth and saltiness to the infused liquid.

The step that matters

Letting it infuse for a month. Flavour is extracted slowly over time, so cutting the infusion short gives a weak, harsh result. Straining only after the full period gives a clearer, more rounded vinegar.

Swap the garlic

How well each one fits the dish's main ingredients (vinegar, butter, anchovy, salmon, capers, parsley, port wine):

Tarragonfits better
Thymefits about as well
Garlicthe original
Marjoramfits about as well

Fit is the average pairing score against vinegar, butter, anchovy, salmon, capers, parsley, port wine. Candidates are from the same food group and used in at least 100 recipes.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Anchovy	100g	210
Salmon	100g cooked	208
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Walnut	1 walnut half (4g)	26
Port Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Soy Sauce	1 tbsp (15ml)	9
Clove	1 tsp ground (2g)	7
Almond	1 almond (1.2g)	7
Cayenne	1 tsp (1.8g)	6
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Capers	1 tbsp (9g) drained	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Liquor	not in our table	0
Brandy	not in our table	0
Carp	not in our table	0
Mace	not in our table	0

Camp Vinegar

Camp Vinegar

Ingredients

Directions

Make the garlic vinegar

Strain and store

Nutrition, whole recipe (rough)