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Salad

Salad Dressing

A creamy dressing made from hard‑boiled egg yolks, butter, vinegar, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Salad Dressing

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Salad Dressing

Ingredients

Directions

  1. Mash the yolks of the hard-boiled eggs smooth with the melted butter.

  2. Add the black pepper, salt, and sugar, mixing well.

  3. Stir in the hot vinegar.

  4. Add cream to achieve your desired consistency.

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

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

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

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

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  4. Sugar + vinegartop 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

Egg yolks
Act as the base that emulsifies the butter and cream into a smooth, thick dressing.
Melted butter
Adds richness and a silky texture when blended into the mashed yolks.
Hot vinegar
Provides sharp acidity that balances the richness of the yolks and butter.
Cream
Thins the dressing and adjusts its texture to the desired consistency.
Sugar
Adds a touch of sweetness that rounds out the acidity of the vinegar.

The step that matters

Mash the yolks smooth with the melted butter. If the yolks stay lumpy or the butter is added too hot, the dressing will not blend evenly. Mashing the yolks fine first lets them absorb the fat and form a smooth base before the vinegar and cream are added.

“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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