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French Salad Dressing

A simple vinaigrette made with oil, vinegar, salt, pepper, and optional onion juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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French Salad Dressing

Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

French Salad Dressing

Ingredients

Directions

  1. In a cup, combine salt and pepper.

  2. Add 1 tablespoon of oil to the salt and pepper mixture and mix thoroughly.

  3. Gradually add the remaining oil and vinegar, stirring well.

  4. For onion flavor, peel and grate an onion, applying pressure to extract a few drops of juice, and mix it into the dressing.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

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

What each ingredient does

Oil
Forms the body of the dressing and carries its flavor.
Vinegar
Adds acidity that gives the dressing its sharp, tangy taste.

The step that matters

Mixing in the oil gradually. Adding the oil slowly while stirring helps it emulsify with the vinegar, so the dressing stays blended rather than separating into layers.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (vinegar, pepper):

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

Fit is the average pairing score against vinegar, pepper. 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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