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Mayonnaise Dressing No. 2

A cold mayonnaise dressing made with olive oil, mustard, salt, pepper, onion juice, eggs, lemon, and vinegar.

From an old cookbook · modernised transcription
By Olive M. Hulse · From a historical cookbook (Project Gutenberg) · 10 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 ↓

Mayonnaise Dressing No. 2

Ingredients

Directions

Prepare

  1. Have all the ingredients cold, also the bowl for mixing.

Make the mayonnaise

  1. Beat the yolks of two eggs.

  2. Add a teaspoonful of mustard, a teaspoonful of salt and a saltspoonful of pepper.

  3. Add one and one-half cupfuls of olive oil, stirring constantly to prevent curdling.

Finish

  1. Thin out when necessary with juice of one lemon or the same amount of vinegar.

  2. When all the oil has been used, add a teaspoonful of onion juice.

Nutrition, whole recipe (rough)

262Calories
8 gProtein
19 gFat
16 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
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. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Olive + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Olive + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Egg yolks emulsify the oil and water, giving the dressing its thick, creamy structure.
Olive oil
Oil forms the bulk of the emulsion, giving richness and body to the dressing.
Mustard
Mustard helps stabilise the emulsion so the oil stays dispersed instead of separating.
Lemon
Lemon juice adds acidity for brightness and thins the dressing to the desired consistency.

The step that matters

Adding the oil while stirring constantly. Oil must be added slowly and continuously so the yolk can emulsify it into tiny droplets. Adding it too fast, or stopping to stir, lets the emulsion break and the mixture curdle or separate.

Swap the onion

How well each one fits the dish's main ingredients (olive, mustard, pepper, egg, lemon):

  1. Spinachfits better
  2. Broccolifits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against olive, mustard, pepper, egg, lemon. 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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