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Salad

Another Salad Sauce

A creamy salad sauce made with eggs, anchovy essence, cream, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Mustard and vinegar 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 Sauce

Ingredients

Directions

  1. Rub the hard-boiled egg until smooth. Beat the raw egg in a bowl.

  2. Mix the smooth egg and beaten egg together with water. Add salt, cayenne pepper, black pepper, mustard, vinegar, essence of anchovies, and rich cream. Stir 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.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 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

Hard-boiled egg
Smooth yolk base that thickens and gives the sauce body.
Raw egg
Beaten egg adds richness and helps bind the sauce together.
Rich cream
Adds fat and smoothness, giving the sauce a creamy texture.
Vinegar
Adds acidity that brightens the flavour and balances the richness.
Mustard
Adds sharp flavour and helps emulsify the sauce.

The step that matters

Mix the smooth egg and beaten egg together with water. Adding the liquids gradually while mixing helps the eggs blend evenly, so the sauce stays smooth rather than lumpy.

Swap the mustard

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

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

Fit is the average pairing score against egg, pepper, 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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