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Salad

Cream Salad Dressing

A creamy dressing made from hard‑boiled eggs, butter, mustard, vinegar, sugar, cream, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Cream Salad Dressing

Ingredients

Directions

  1. Boil the eggs hard.

  2. Remove the yolks and cream them with the mustard, salt, sugar, and melted butter.

  3. Add vinegar, then very carefully add the cream.

  4. Beat well with an egg beater until thick.

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

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

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

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

  4. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Sweet cream
Forms the body of the dressing and, when beaten, thickens it into a creamy texture.
Egg yolks
Emulsify the fats with the liquids, giving the dressing body and richness.
Vinegar
Adds acidity that sharpens the flavor and balances the richness of the cream and yolks.
Melted butter
Adds fat, contributing richness and smoothness to the creamed yolk mixture.
Mustard
Adds sharp flavor and helps stabilize the emulsion of yolks and fat.

The step that matters

Add the cream very carefully. Adding cream too quickly to the yolk mixture can cause it to split or fail to thicken. Adding it slowly lets the fats disperse evenly, so beating then produces a smooth, thick dressing.

Swap the mustard

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

  1. Mustardthe original
  2. Capsicumfits about as well
  3. Chivefits about as well
  4. Cucumberfits about as well

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