Name: Mayonnaise for Dressing Chaufroix
Ingredients: ½ pint Aspic Jelly; 2 tablespoons best salad oil; 2 teaspoons tarragon; ¼ teaspoon salt; juice of ½ lemon

Why it works: Tarragon and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,137 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mayonnaise for Dressing Chaufroix

Ingredients

Directions

Make the dressing

Melt and pour the Aspic Jelly into a basin.
Add the salad oil, tarragon, and salt.
Whisk until smooth.
Stir in the lemon juice.

Use

Use to mask meats or poultry.

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.

Tarragon + lemontop 1% of all pairs

Smell alikestrong

Cooked together1,137 recipes

Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Aspic jelly: Forms the gelled, setting base that gives the dressing its body.
Salad oil: Adds fat and richness, giving the dressing a smooth, silky mouthfeel.
Tarragon: Contributes a distinctive herbal aroma and flavour.
Lemon juice: Adds acidity that brightens the flavour and balances the richness of the oil.

“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.