Why it works: Olive and lemon are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 11,922 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Salad Dressing
Ingredients
Directions
Make the dressing
Beat the yolks of two raw eggs with one teaspoon of made mustard mixed with water.
Slowly add olive oil drop by drop while stirring constantly until thick.
Mix in powdered sugar and salt thoroughly.
Squeeze in the juice of one lemon and beat well.
If too thick, thin with a little sweet cream.
Variation
For a variation, omit lemon and cream, and use vinegar instead.
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.
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Olive + lemontop 7% of all pairsSmell alikemoderateCooked together11,922 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Mustard + olivetop 8% of all pairsSmell alikestrongCooked together5,950 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Mustard + lemontop 11% of all pairsSmell alikestrongCooked together3,816 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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
- Raw egg yolks
- Emulsify the oil into the mixture and thicken the dressing as it is whisked.
- Olive oil
- Forms the fat base of the dressing, giving it body and a smooth, rich texture.
- Made mustard
- Helps hold the oil and water-based ingredients together as a stable emulsion.
- Lemon juice
- Adds acidity that brightens the dressing and balances the richness of the oil.
The step that matters
Adding the olive oil. Oil must be added slowly while whisking so it disperses into tiny droplets held by the egg yolk and mustard. Adding it too fast causes the emulsion to break and the dressing to separate.
Swap the mustard
How well each one fits the dish's main ingredients (egg, olive, sugar, lemon, cream):
- Spinachfits better
- Asparagusfits better
- Capsicumfits better
- Mustardthe original
Fit is the average pairing score against egg, olive, sugar, lemon, 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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