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Salad

German Mayonnaise Salad Dressing

A creamy German mayonnaise salad dressing made with butter, eggs, olive oil, vinegar, lemon juice, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Olive and lemon are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 11,922 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

German Mayonnaise Salad Dressing

Ingredients

Directions

Make the dressing

  1. Beat the butter into a cream.

  2. Boil the eggs for 25 minutes, then remove the yolks.

  3. Rub the yolks finely with a fork or spoon and mix with the butter.

  4. Add the raw egg yolks and salt to taste.

  5. Gradually mix in the olive oil, then add vinegar and lemon juice.

Chill and serve

  1. Chill to harden, then fold in the whipped cream just before serving.

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 + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Butter + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Hard-boiled egg yolks
Mash into a smooth base that gives the dressing body and richness.
Raw egg yolks
Emulsify with the oil to bind the dressing into a thick, stable sauce.
Butter
Adds richness and a soft, creamy texture to the base.
Olive oil
Forms the bulk of the emulsion, giving the dressing its thick body and fat.
Vinegar and lemon juice
Add acidity that sharpens flavour and balances the richness of the fats.
Whipped cream
Folded in at the end to lighten the texture and add softness.

The step that matters

Gradually mix in the olive oil. Adding oil slowly to the yolks lets the emulsion form; adding it too fast can break the dressing into a greasy, separated mixture.

Swap the lemon

How well each one fits the dish's main ingredients (butter, egg, olive, vinegar, cream):

  1. Strawberryfits better
  2. Raspberryfits about as well
  3. Vanillafits about as well
  4. Lemonthe original

Fit is the average pairing score against butter, egg, olive, vinegar, cream. 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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