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Salad

French Dressing

A simple vinaigrette made with vinegar, salt, pepper, and olive oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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

Directions

  1. In a bowl, combine the vinegar, salt, and pepper.

  2. Add the olive oil and whisk with a fork until well mixed.

  3. Serve immediately over salad.

Recipe from a historical cookbook (Internet Archive).

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.

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. Vinegar + olivetop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  3. Vinegar + peppertop 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

Sharp vinegar
Supplies the sharp acidity that defines the dressing's flavor.
Olive oil
Adds fat and a smooth mouthfeel, carrying flavor across the salad.

The step that matters

Whisking the olive oil into the vinegar. Oil and vinegar do not mix on their own. Vigorous whisking breaks the oil into tiny droplets that stay suspended briefly, giving a uniform dressing. The mixture separates again as it stands, which is why it is served immediately.

“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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