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Vinaigrette Sauce Fob Fish

A simple vinaigrette sauce made with pepper, salt, mustard, vinegar, and oil or extra vinegar for fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Vinaigrette Sauce Fob Fish

Ingredients

Directions

  1. In a bowl, combine the pepper, salt, mustard, and vinegar.

  2. Slowly mix in the oil or additional vinegar until well blended.

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. Pepper + mustardtop 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).

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

What each ingredient does

Mustard
Emulsifies the oil and vinegar, helping the dressing stay blended instead of separating.
Vinegar
Provides the acidity that gives the vinaigrette its sharp, bright flavour.
Oil
Adds fat that softens the acidity and carries flavour across the palate.

The step that matters

Slowly mixing in the oil. Adding the oil gradually while mixing breaks it into small droplets suspended in the vinegar. Pouring it in all at once lets the oil separate out, so the dressing stays blended only if the oil goes in slowly.

Swap the mustard

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

  1. Capsicumfits better
  2. Mustardthe original
  3. Cabbagefits about as well
  4. Cucumberfits less well

Fit is the average pairing score against pepper, 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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