Skip to main content
Main

Mayonnaise Fish

A cold boiled fish served with a creamy mayonnaise dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Mustard and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,356 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mayonnaise Fish

Ingredients

Directions

Prepare the dressing

  1. In a bowl, mix the egg yolks with salad oil or butter until smooth.

  2. Add salt, pepper, mustard, sugar, and vinegar to the mixture and beat until light.

  3. Just before serving, gently stir in the frothed egg white.

Assemble and serve

  1. Cut the cold boiled fish into pieces about 1 inch long.

  2. Serve the fish in a glass dish.

  3. Mix half the dressing with the fish.

  4. Spread the remaining dressing on top.

  5. Garnish with lettuce leaves around the edges.

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. Mustard + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,356 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pepper + lettucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,037 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Egg yolks
Emulsify the oil and vinegar, giving the dressing a smooth, rich body.
Salad oil or butter
Adds fat and richness, helping the dressing stay smooth and creamy.
Vinegar
Adds acidity that sharpens the flavor and balances the richness of the yolks and oil.
Raw egg white
Whipped into froth, it lightens the dressing and adds airiness.
Mustard
Adds sharpness and helps stabilize the emulsion of yolk and oil.
White sugar
Adds sweetness that rounds out the sharpness of the vinegar and mustard.

The step that matters

Folding in the frothed egg white. Stir the egg white in gently just before serving. Beating it hard or letting it sit deflates the foam, so the dressing loses its lightness and turns dense.

Swap the lettuce

How well each one fits the dish's main ingredients (fish, egg, butter, pepper, mustard, sugar, vinegar):

  1. Horseradishfits better
  2. Capsicumfits better
  3. Shallotfits about as well
  4. Lettucethe original

Fit is the average pairing score against fish, egg, butter, pepper, mustard, sugar, vinegar. 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.

You might also like

Fried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipesScalloped CodScalloped Cod69 recipesBroiled FishBroiled Fish68 recipes