Name: French Dressing
Ingredients: ½ teaspoon salt; ¼ teaspoon pepper; 2 tablespoons vinegar; 4 tablespoons olive oil

Why it works: Vinegar and olive are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,297 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

French Dressing

Ingredients

½ teaspoon salt
¼ teaspoon pepper
2 tablespoons vinegar
4 tablespoons olive oil

Directions

Mix ingredients and stir until well blended.
Some prefer the addition of a few drops onion juice.

Nutrition, whole recipe (rough)

128Calories

0 gProtein

14 gFat

2 gCarbs

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.

By Fannie Merritt Farmer. 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.

Vinegar + olivetop 10% of all pairs

Smell alikemoderate

Cooked together12,297 recipes

Shared aroma: isoamyl acetate (banana, fruity).
Pepper + olivetop 11% of all pairs

Smell alikemoderate

Cooked together30,263 recipes

Shared aroma: 2,4-decadienal (seaweed).
Pepper + vinegartop 14% of all pairs

Smell alikemoderate

Cooked 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

Vinegar: Adds acidity that brightens the dressing and balances the richness of the oil.
Olive oil: Provides fat and body, giving the dressing a smooth, rich mouthfeel.

“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.