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Sauce

Green Mayonnaise

A mayonnaise flavored with parsley and alcohol, optionally mixed with boiled spinach.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Parsley and spinach match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,025 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Green Mayonnaise

Ingredients

Directions

  1. In a bowl, rub the chopped parsley until it forms a paste with the alcohol.

  2. Stir this mixture into the mayonnaise.

  3. Optionally, add a few boiled spinach leaves.

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. Parsley + spinachtop 5% of all pairs
    Smell alikestrong
    Cooked together1,025 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Parsley
Provides the green colour and a fresh herbal flavour to the mayonnaise.
Mayonnaise
Forms the creamy base that carries the herb flavour and colour.

“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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