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Sandwich Filling Dressing

A creamy sandwich dressing made with eggs, Neufchatel cheese, Spanish peppers, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Sandwich Filling Dressing

Ingredients

Directions

  1. Cook the dressing in a double boiler.

  2. In a bowl, mix the Neufchatel cheese, yolks of 2 hard-boiled eggs, and finely chopped Spanish peppers.

  3. Add the onion juice, salt, and cayenne to the mixture.

  4. Finally, incorporate the cooked dressing into the mixture.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

Flour
Thickens the cooked dressing so it holds its body when spread.
Egg
Egg yolks add richness and help bind the dressing into a smooth, thick mixture.
Cream
Adds richness and a smooth, silky texture to the dressing.
Neufchatel cheese
Provides a creamy base and a mild tang that gives the dressing its body.
Vinegar
Adds acidity that brightens the flavor and balances the richness.
Sugar
Adds a little sweetness to balance the vinegar and seasonings.

The step that matters

Cook the dressing in a double boiler. Gentle, indirect heat from a double boiler lets the egg and flour thicken the dressing slowly. Direct high heat can scramble the eggs or make the mixture lumpy.

Swap the onion

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against egg, cream, pepper, flour, cheese, butter, sugar. 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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