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Cream Salad Dressing

A creamy dressing made with sugar, salt, mustard, oil, eggs, cream, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mustard and vinegar 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 ↓

Cream Salad Dressing

Ingredients

Directions

Mix the dressing

  1. In a bowl, mix sugar, salt, and mustard until smooth.

  2. Add Rae's oil, beaten eggs, cream, and vinegar; mix well.

Thicken the dressing

  1. Place the mixture in a kettle over boiling water.

  2. Cook until the dressing thickens, stirring occasionally.

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. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + mustardtop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Eggs
Their proteins set when heated gently, thickening the dressing into a creamy texture.
Cream
Adds fat and richness, giving the dressing a smooth, mellow body.
Vinegar
Provides the sharp acidity that balances the richness of the eggs and cream.
Rae's oil
Adds fat and mouthfeel, helping the dressing feel smooth and rounded.

The step that matters

Cook over boiling water, stirring occasionally. Egg proteins thicken gently at moderate heat. If the mixture gets too hot or is left unstirred, the eggs can scramble or curdle, leaving the dressing lumpy instead of smooth.

Swap the mustard

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

  1. Mustardthe original
  2. Cucumberfits about as well
  3. Capsicumfits about as well
  4. Horseradishfits about as well

Fit is the average pairing score against sugar, egg, cream, 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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