Why it works: Tarragon and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 901 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓
Mayonnaise Sauce
Ingredients
Directions
Drain the egg yolks well from the whites and place them in a small bowl.
Season with pepper and coarse sea salt.
Slowly add the salad oil drop by drop while stirring with a wooden spoon.
As the sauce thickens, add the oil more quickly, being careful not to curdle it.
Season with the vinegars and mustard, then serve.
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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Tarragon + mustardtop 1% of all pairsSmell alikestrongCooked together901 recipes
Shared aroma: methyleugenol (clove, spice).
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Tarragon + peppertop 5% of all pairsSmell alikestrongCooked together2,399 recipes
Shared aroma: estragole (anise, licorice).
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Vinegar + tarragontop 7% of all pairsSmell alikemoderateCooked together2,547 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Vinegar + mustardtop 7% of all pairsSmell alikemoderateCooked together14,067 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Mustard + peppertop 9% of all pairsSmell alikemoderateCooked together15,430 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolks
- Emulsifiers that bind the oil and water into a thick, stable sauce.
- Salad oil
- Supplies the fat that gives mayonnaise its rich body and smooth texture.
- Mustard
- Helps stabilise the emulsion and adds sharpness to the sauce.
The step that matters
Adding the oil. Oil must go in slowly at first so the yolks can absorb it into a stable emulsion. Adding it too fast can break the mixture, so it separates and curdles instead of thickening.
Swap the mustard
How well each one fits the dish's main ingredients (egg, vinegar, tarragon, pepper):
- Mustardthe original
- Shallotfits about as well
- Capsicumfits about as well
- Cucumberfits less well
Fit is the average pairing score against egg, vinegar, tarragon, 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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