Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
French Salad Dressing
Ingredients
Directions
Make the dressing
Stir the salt and pepper into a large spoonful of oil until dissolved.
Mix in the additional oil and pour over the salad.
Dress and serve
Toss the salad well, then add the vinegar.
Mix thoroughly and serve immediately.
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.
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Pepper + vinegartop 14% of all pairsSmell alikemoderateCooked 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
- Makes up most of the dressing, carrying flavour and giving it a smooth, rich mouthfeel.
- Vinegar
- Adds acidity that brightens the flavour and balances the richness of the oil.
The step that matters
Mix thoroughly and serve immediately. Oil and vinegar are not mixed in a stable way, so the dressing separates again as it stands. Mixing just before serving keeps it evenly combined and bright.
“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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