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Bottled Salad Dressing

A preserved salad dressing made with egg yolks, sugar, vinegar, butter, mustard, pepper, cayenne, salt, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Bottled Salad Dressing

Ingredients

Directions

Make the dressing

  1. Beat the yolks of the eggs in a bowl.

  2. Add sugar, salt, mustard, black pepper, cayenne, and cream; mix thoroughly.

  3. In a saucepan, bring vinegar to a boil.

  4. Add butter to the boiling vinegar and let it come to a boil again.

  5. Pour the hot vinegar mixture over the egg mixture and stir well.

Bottle and store

  1. Once cooled, pour the dressing into bottles and store in a cool place.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. 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

Egg yolks
Emulsify and thicken the dressing, giving it body and a smooth, creamy texture.
Butter
Adds richness and fat, rounding out the sharpness of the vinegar.
Vinegar
Provides the acidity that gives the dressing its tang.
Sugar
Balances the acidity of the vinegar with sweetness.
Cream
Adds moisture and richness, softening the dressing's texture.

The step that matters

Pouring the hot vinegar mixture over the egg mixture. If the hot liquid is added too quickly or without stirring, the egg yolks can scramble instead of thickening smoothly. Stirring well while pouring gently warms the yolks evenly, so the dressing thickens into a smooth emulsion.

Swap the mustard

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

  1. Capsicumfits about as well
  2. Mustardthe original
  3. Asparagusfits about as well
  4. Potatofits about as well

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