Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Parsley Mayonnaise
Ingredients
Directions
Chop the parsley finely.
Add the lemon juice to the chopped parsley to release the juice.
Beat the parsley mixture into the mayonnaise.
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.
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Lemon + parsleytop 1% of all pairsSmell alikestrongCooked together14,037 recipes
Shared aroma: beta-phellandrene (minty, terpene).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mayonnaise
- Its oil and egg emulsion gives the sauce its creamy body and richness.
- Lemon juice
- Adds acidity that brightens the flavour and cuts the richness of the oil.
- Parsley
- Contributes fresh, green aroma and colour to the sauce.
The step that matters
Beat the parsley mixture into the mayonnaise. Mayonnaise is an emulsion of oil droplets held in egg. Beating too vigorously or adding liquid too fast can break it, so the sauce turns oily. Folding or beating gently and evenly keeps the emulsion smooth and the parsley evenly distributed.
“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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