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Salad

French Dressing with Fruit Juices

A cold French dressing made with oil, salt, pepper, vinegar, lemon and orange juice.

From an old cookbook · modernised transcription
By Olive M. Hulse · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

French Dressing with Fruit Juices

Ingredients

Directions

Prepare

  1. Put a cube of ice in the bottom of the bowl with a teaspoonful of salt and a pinch of pepper.

  2. Add six tablespoonfuls of oil.

  3. Stir with a fork until the oil is frozen.

Make the dressing

  1. Take the juice of one lemon and one orange.

  2. Strain the juice.

  3. Mix the strained juice with the oil.

  4. Add half a teaspoonful of vinegar.

Serve

  1. Serve very cold.

Nutrition, whole recipe (rough)

140Calories
1 gProtein
14 gFat
5 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
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 Olive M. Hulse. 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Vinegar + lemontop 20% of all pairs
    Smell alikemoderate
    Cooked together7,334 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Oil
Provides fat and body, carrying flavour and giving the dressing a smooth, rich texture.
Lemon
Adds bright acidity and citrus aroma that balance the richness of the oil.
Vinegar
Adds sharp acidity that lifts the flavour of the dressing.

The step that matters

Stir with a fork until the oil is frozen. Chilling the oil until it thickens keeps the dressing cold and helps the oil and acid hold together as a smoother emulsion rather than separating quickly. Stir steadily rather than roughly so the mixture stays cold and even.

Swap the lemon

How well each one fits the dish's main ingredients (pepper, vinegar):

  1. Limefits better
  2. Lemonthe original
  3. Mangofits about as well
  4. Cherryfits about as well

Fit is the average pairing score against pepper, vinegar. 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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