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Salad

Salad Dressing

A creamy dressing made with butter, sugar, mustard, milk, eggs, vinegar, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Salad Dressing

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salad Dressing

Ingredients

Directions

  1. Melt the butter in a saucepan.

  2. Mix in the sugar, mustard, salt, and pepper.

  3. Add the beaten eggs and then the milk.

  4. Stir in the vinegar last.

  5. Cook over low heat until the mixture thickens, but do not let it boil.

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.

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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

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

What each ingredient does

Eggs
Thicken the dressing as they set during gentle cooking, giving it body.
Vinegar
Adds acidity that sharpens the flavour and balances the sweetness.
Sugar
Adds sweetness that rounds out the sharpness of the vinegar and mustard.
Mustard
Adds pungent flavour and helps emulsify the dressing.
Butter
Adds richness and a smooth mouthfeel to the dressing.

The step that matters

Cook over low heat without boiling. Egg proteins set and thicken gently at moderate heat, but boiling can curdle the eggs into lumps and leave the dressing grainy.

Swap the mustard

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

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

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