Why it works: Vinegar and mustard are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Chicken Salad Dressing
Ingredients
Directions
Reduce the stock in which a fowl has been cooked to one-half cup.
Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne.
Cook over boiling water, stirring constantly until the mixture thickens.
Strain, add cream and melted butter, then cool.
Nutrition, whole recipe (rough)
What these numbers assume: 9 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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 + mustardtop 7% of all pairsSmell alikemoderateCooked together14,067 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Mustard + peppertop 9% of all pairsSmell alikemoderateCooked together15,430 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Chicken + mustardtop 13% of all pairsSmell alikemoderateCooked together2,192 recipes
Shared aroma: gamma-nonanolactone (coconut, creamy).
-
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
- Egg yolks
- Thicken the dressing as they cook and emulsify it into a smooth, rich sauce.
- Melted butter
- Adds fat and richness, helping the dressing turn smooth and mellow.
- Cream
- Adds richness and a softer texture to the finished dressing.
- Vinegar
- Adds acidity that sharpens the flavour and balances the richness.
- Chicken stock
- Adds savoury flavour and body from the reduced stock.
The step that matters
Cook over boiling water, stirring constantly until the mixture thickens. Egg yolks thicken as they heat, but if they get too hot they scramble and curdle. Gentle heat over boiling water and constant stirring keep the custard smooth.
Swap the mustard
How well each one fits the dish's main ingredients (chicken, vinegar, egg, pepper, cream, butter):
- Capsicumfits better
- Potatofits about as well
- Onionfits about as well
- Mustardthe original
Fit is the average pairing score against chicken, vinegar, egg, pepper, cream, butter. 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.
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