Name: Salad Dressing a LA Reforme
Ingredients: large black truffles; hard-boiled eggs; mayonnaise sauce

Why it works: Truffle and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,604 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓

Salad Dressing a LA Reforme

Ingredients

large black truffles
hard-boiled eggs
mayonnaise sauce

Directions

Finely shred the black truffles.
Finely shred the whites of the hard-boiled eggs, using three times the quantity of egg compared to truffles.
Add mayonnaise sauce to the truffles and eggs.
Stir gently and serve with any salad of fish, poultry, or game.

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.

Truffle + eggtop 18% of all pairs

Smell alikemoderate

Cooked together1,604 recipes

Shared aroma: 2-octenal (fatty, green).
Truffle + saucetop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes
Egg + saucetop 39% of all pairs

Smell alikelow

Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 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

Large black truffles: Provide the dominant earthy, aromatic flavour that defines the dressing.
Hard-boiled eggs: Add body and a mild, creamy texture to the dressing through the finely shredded whites.
Mayonnaise sauce: Binds the shredded truffles and egg whites together and adds richness and moisture.

“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.