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Egg Sauce

A sauce made from mashed hard‑boiled egg yolks, mustard, pepper, salt, vinegar, oil, and optional ketchup, served over boiled fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Egg Sauce

Ingredients

Directions

Make the sauce

  1. Mash the yolks of the hard-boiled eggs in a bowl.

  2. Add mustard, pepper, coarse sea salt, vinegar, and salad oil, then mix well until smooth.

  3. Stir in ketchup if desired.

Serve

  1. Serve over boiled fish.

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. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Mustard + ketchuptop 17% of all pairs
    Smell alikemoderate
    Cooked together331 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Vinegar + ketchuptop 21% of all pairs
    Smell alikelow
    Cooked together737 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Egg yolks
Their fat and emulsifiers bind the oil and vinegar into a smooth, thick sauce.
Mustard
Its compounds help emulsify the oil and add a sharp, pungent flavour.
Vinegar
Adds acidity that brightens the sauce and balances the richness of the yolks and oil.
Salad oil
Supplies fat that gives the sauce a smooth, creamy body.

The step that matters

Mix well until smooth. Oil and vinegar separate unless the yolks and mustard are fully worked in. Thorough mixing builds a stable emulsion, so the sauce stays smooth rather than greasy or broken.

Swap the mustard

How well each one fits the dish's main ingredients (egg, pepper, vinegar, ketchup):

  1. Capsicumfits better
  2. Horseradishfits about as well
  3. Mustardthe original
  4. Shallotfits about as well

Fit is the average pairing score against egg, pepper, vinegar, ketchup. 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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