Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Cream Dressing
Ingredients
Directions
Heat the cream in a saucepan.
Moisten the cornstarch in a little milk and add it to the hot cream.
Cook for a moment, then stir in the beaten egg yolks.
Remove from heat and add salt, pepper, and vinegar or lemon juice.
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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Pepper + vinegartop 14% of all pairsSmell alikemoderateCooked together27,814 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + peppertop 22% of all pairsSmell alikemoderateCooked together26,984 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Cream + peppertop 23% of all pairsSmell alikelowCooked together21,449 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and pepper barely smell alike, yet cooks put them together in 21,449 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
- Cream
- Provides fat and richness, giving the dressing a smooth, full body.
- Cornstarch
- Thickens the cream as it heats, giving the dressing body.
- Egg yolks
- Add richness and, when gently cooked, further thicken the dressing.
- Vinegar or lemon juice
- Adds acidity that brightens the flavour and balances the richness of the cream.
The step that matters
Stir in the egg yolks after the cornstarch has cooked. Egg yolks can curdle or scramble if they meet very hot liquid directly. Cooking the cornstarch mixture for a moment first thickens it, and stirring steadily while adding the yolks helps them blend in smoothly.
“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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