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Salad

Salad DKESSmG

A creamy salad made with egg yolks, oil, lemon juice, mustard, red pepper, salt, and thick cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salad DKESSmG

Ingredients

Directions

  1. In a bowl, combine egg yolks, oil, red pepper, salt, and mustard.

  2. Add lemon juice and mix well.

  3. Finally, fold in the thick 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. Mustard + lemontop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Emulsify with the oil to form a thick, smooth, creamy base.
Oil
Provides fat that, emulsified with the yolks, gives richness and body.
Lemon juice
Adds acidity that brightens flavor and helps balance the richness.
Thick cream
Adds softness and a light, creamy texture folded in at the end.

The step that matters

Fold in the thick cream just before serving. Cream stirred in too early can loosen or thin the emulsified base and dull its texture. Folding gently at the end keeps the mixture light and thick.

Swap the mustard

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

  1. Spinachfits better
  2. Asparagusfits better
  3. Capsicumfits better
  4. Mustardthe original

Fit is the average pairing score against egg, pepper, lemon, 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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