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Salad

Another Salad Dressing

A creamy salad dressing made with hard‑boiled eggs, mustard, vinegar, oil, sugar, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vinegar and mustard 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 ↓

Another Salad Dressing

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs hard and place them in cold water.

  2. Shell the eggs and pound the yolks.

Make the dressing

  1. Gradually add the sugar, salad oil, vinegar, mustard, cream, and salt to the yolks.

  2. Cut the egg whites into rings and use them as a garnish.

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. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + mustardtop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Yolks are pounded to form the body of the dressing, and whites provide the garnish.
Cream
Adds moisture and richness, softening the sharp vinegar into a smooth dressing.
Vinegar
Adds acidity that brightens the rich yolk and cream mixture.
Sugar
Balances the acidity of the vinegar and mustard with sweetness.
Salad oil
Adds fat that gives the dressing a silkier texture.

The step that matters

Gradually add the sugar, salad oil, vinegar, mustard, cream, and salt to the yolks. Adding liquids slowly to the pounded yolks lets the yolk particles disperse and absorb them evenly, which keeps the dressing smooth instead of separated or lumpy.

Swap the mustard

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

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

Fit is the average pairing score against egg, sugar, vinegar, 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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