Name: Green Mayonnaise
Ingredients: mayonnaise sauce (No. 44); 1/2 cup boiled parsley

Why it works: Sauce and parsley are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,693 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Green Mayonnaise

Ingredients

mayonnaise sauce (No. 44)
1/2 cup boiled parsley

Directions

Prepare

Prepare mayonnaise sauce (No. 44).

Make the green purée

Boil parsley until tender, then drain.
Beat the boiled parsley through a fine sieve or tammy.

Combine

Mix the parsley purée into the mayonnaise sauce until well combined.

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.

Sauce + parsleytop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Mayonnaise sauce: Forms the creamy emulsified base that carries the flavour and gives the sauce its richness.
Parsley: Supplies the green colour and fresh, herbal flavour of the sauce.

The step that matters

Mix the parsley purée into the mayonnaise sauce until well combined.. Mayonnaise is an emulsion of oil and water held together by egg. Wet purée stirred in too quickly or too vigorously can loosen or break it, so blend gently until the colour is even and the texture stays thick.

“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.