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Salad

French Salad Dressing IV

A simple vinaigrette made with olive oil, white wine vinegar, salt, and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Olive and vinegar are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,297 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

French Salad Dressing IV

Ingredients

Directions

  1. In a bowl, combine 4 tablespoons of olive oil with 1 tablespoon of white wine vinegar.

  2. Add ½ teaspoon of salt and ¼ teaspoon of paprika.

  3. Mix well using a small egg beater.

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. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Olive + white winetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,949 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Olive oil
Forms the fat base of the dressing and carries its flavour.
White wine vinegar
Adds acidity that brightens the flavour and balances the oil.

The step that matters

Mix well using a small egg beater. Oil and vinegar are immiscible, so they separate quickly. Vigorous whisking breaks the oil into tiny droplets suspended in the vinegar, creating a temporary emulsion that holds together longer and coats leaves more evenly.

“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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