Skip to main content
Salad

Cream Dressing

A simple sauce made with butter, milk, flour, vinegar or cream, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cream Dressing

Ingredients

Directions

Make the base

  1. Melt the butter in a saucepan.

  2. Add the flour and cook together until smooth.

  3. Gradually stir in the milk and cook until thickened.

Finish the dressing

  1. Add the vinegar and mix well.

  2. Let it cool, then stir in the cream.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Adds fat and richness, and carries flavor into the base.
Flour
Thickens the liquid as its starch swells when heated with the fat.
Milk
Forms the liquid body of the dressing, which thickens as it cooks.
Vinegar
Adds sharp acidity that brightens the rich, creamy base.
Cream
Adds richness and a smoother, softer mouthfeel to the finished dressing.

The step that matters

Gradually stir in the milk. Adding liquid slowly while stirring keeps the flour dispersed, so it does not form lumps. Starch thickens as it heats, so the sauce must cook until it is fully thickened.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against butter, milk, flour, 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.

More cream dressing recipes

Sour 24Sweet 3Whipped 3 See all 48 →

You might also like

Chicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipesCold SlawCold Slaw160 recipes