Mayonnaise Dressing with Sour Cream

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. Vinegar + mustardtop 7% of all pairs
   Smell alikemoderate
   Cooked together14,067 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Butter + creamtop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

4. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Flour + mustardtop 13% of all pairs
   Smell alikemoderate
   Cooked together5,066 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Egg

Binds the dressing and helps it thicken as it cooks.

Flour

Thickens the mixture so the dressing becomes smooth and creamy.

Sour cream

Adds richness and a creamy texture to the dressing.

Butter

Adds fat for a smoother, rounder mouthfeel.

Sugar

Balances the sharpness of the vinegar with sweetness.

The step that matters

Swap the mustard

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

1. Shallotfits about as well
2. Chivefits about as well
3. Mustardthe original
4. Leekfits about as well

Fit is the average pairing score against sugar, flour, butter, vinegar, cream, egg. Candidates are from the same food group and used in at least 100 recipes.