Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Salad Dressing
Ingredients
Directions
In a bowl, work the raw egg yolks with the salad oil.
Mix in the thick cream until well combined.
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.
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Egg + creamtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Egg and cream barely smell alike, yet cooks put them together in 42,166 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
- Egg yolks
- Emulsify the oil and cream, giving the dressing a smooth, thick body.
- Salad oil
- Provides fat that, emulsified with the yolks, gives the dressing its rich texture.
- Thick cream
- Adds moisture and richness, softening the dressing into a creamy consistency.
The step that matters
Working the yolks with the oil. Oil must be added slowly and worked in so the yolk lecithin can hold it as a stable emulsion; adding it too fast can cause the dressing to break and separate.
“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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