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Mayonnaise Fish

A dish of cold boiled fish served with a mayonnaise-based dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Mustard and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,356 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mayonnaise Fish

Ingredients

Directions

Prepare the dressing

  1. Cut the cold boiled fish into pieces about 1 inch long.

  2. In a bowl, mix the egg yolks with salad oil or butter until smooth.

  3. Add salt, pepper, mustard, sugar, and vinegar to the mixture and beat until light.

  4. Just before serving, gently fold in the frothed egg white.

Assemble and serve

  1. Serve the fish in a glass dish.

  2. Mix half the dressing with the fish.

  3. Spread the remaining dressing on top.

  4. Garnish with lettuce leaves.

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 + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,356 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  4. Pepper + lettucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,037 recipes

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

  5. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Egg yolks
Emulsify the oil or butter into a smooth, thick dressing.
Salad oil or butter
Adds richness and a smooth, creamy texture to the dressing.
Vinegar
Adds acidity that sharpens the flavour and balances the richness.
Raw egg white
Whipped to a froth and folded in to lighten the dressing.
Mustard
Adds sharp flavour and helps stabilise the emulsion.

The step that matters

Folding in the egg white. Fold the frothed egg white in gently, just before serving. Beating it in or letting it stand deflates the foam, so the dressing loses its lightness and becomes dense.

Swap the lettuce

How well each one fits the dish's main ingredients (fish, egg, butter, pepper, mustard, sugar, vinegar):

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

Fit is the average pairing score against fish, egg, butter, pepper, mustard, sugar, vinegar. 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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