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Uncooked Mayonnaise

A no-bake sauce made from eggs, mustard, condensed milk, salt, and vinegar.

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 ↓

Uncooked Mayonnaise

Ingredients

Directions

  1. In a bowl, combine salt, dry mustard, beaten eggs, and condensed milk.

  2. Beat well with an egg beater.

  3. Gradually add vinegar and mix until smooth.

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. Mustard + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together9,210 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Mustard + condensed milktop 36% of all pairs
    Smell alikelow
    Cooked together19 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Condensed milk + vinegartop 36% of all pairs
    Smell alikelow
    Cooked together38 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Egg and vinegar barely smell alike, yet cooks put them together in 12,922 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Egg proteins thicken and bind the mixture into a smooth, creamy sauce.
Condensed milk
Adds sweetness and body, giving the sauce a rich, thick texture.
Vinegar
Adds acidity that sharpens the flavour and helps set the thickened mixture.
Dry mustard
Adds sharp flavour and helps stabilise the emulsion so it stays smooth.

The step that matters

Gradually add vinegar. Adding the vinegar slowly and mixing constantly lets the egg proteins blend in gradually. Pouring it in all at once can disrupt the thickening and cause the mixture to curdle or separate, leaving it grainy instead of smooth.

Swap the mustard

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

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

Fit is the average pairing score against egg, condensed milk, 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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