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French Mayonnaise

A mayonnaise-based dish with lobster, fish, and salad, seasoned with cayenne pepper and anchovy essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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French Mayonnaise

Why it works: Anchovy and turbot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 110 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

French Mayonnaise

Ingredients

Directions

Prepare the sauce

  1. Prepare 1 cup of mayonnaise and season with cayenne pepper and essence of anchovies to taste.

  2. Color the mayonnaise with lobster-coral.

Arrange and serve

  1. Arrange alternate slices of cold lobster and fish on a serving dish.

  2. Create a border with the fish and lobster, filling the center with young fresh salad.

  3. Sauce the salad just before serving.

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.

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.

  1. Anchovy + turbottop 4% of all pairs
    Smell alikestrong
    Cooked together110 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Anchovy + lobstertop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

  3. Lobster + turbottop 5% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: octanal (fat, soap).

  4. Pepper + anchovytop 17% of all pairs
    Smell alikelow
    Cooked together3,232 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + lobstertop 27% of all pairs
    Smell alikelow
    Cooked together2,247 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Mayonnaise
Provides a rich, creamy base that carries the seasoning and coats the salad and seafood.
Cold lobster
Supplies the main seafood flavour and a firm, tender texture in the arrangement.
Cold turbot or large soles
Adds mild, delicate white fish flavour and flaky texture to the border.
Young fresh salad
Adds crisp, fresh texture and a light contrast to the rich sauce.

The step that matters

Sauce the salad just before serving. Mayonnaise is an emulsion of oil and egg that can thin and weep once it sits in contact with moisture from the salad leaves. Adding it at the last moment keeps the leaves crisp and the sauce 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.

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